Curried Chicken Stew with Tomatoes and Rice

[phatj]

Curried Chicken Stew with Tomatoes and Rice

This was a recipe I came up with using on-hand ingredients, and it was fantastic. I made it with store-bought curry powder because I discovered when I started that I was out of my homemade powder and didn't want to take the time to toast & grind spices.

• 1 T Ghee/clarified butter, or regular butter, or neutral vegetable oil
  
• 2 c sliced onion
  
• 1/2 tsp crushed red pepper
  
• salt
  
• freshly ground black pepper
  
• 2 c chopped cooked chicken
  
• 1 c diced tomato
  
• 1 T minced or pressed garlic
  
• 2 T curry powder
  
• 2 T flour
  
• 3 c chicken stock
  
• 1 c plain yogurt
  
• 1/2 c buttermilk
  
• 2 c halved cherry or grape tomatoes
  
• 2 c cooked rice
  
• Fresh basil leaves, cut into thin strips
  
• Scallions, thinly sliced
  

1. Heat ghee/oil in a large stockpot or dutch oven over medium-high heat; add sliced onion and season with crushed red pepper, salt & black pepper. Sauté over high heat for a couple of minutes, then reduce heat to medium-low, cover and sweat, stirring occasionally, until onions are soft and most liquid has evaporated, ~10 minutes.

2. Increase heat to medium-high, add chopped chicken and sauté until heated through; add diced tomato, garlic and curry powder (and other spices if applicable) and sauté until tomato pieces begin to break down, ~5 minutes.

3. Sprinkle with flour and cook, stirring constantly, about 1 minute.

4. Add chicken stock and bring to a simmer; reduce heat to medium-low and cook undisturbed for ~15 minutes.

5. Add yogurt, buttermilk, tomatoes and rice; bring to a simmer and cook, stirring occasionally, for ~5 minutes.

6. Serve garnished with basil and scallions.

Keywords: Main Dish, Soup, Intermediate, Chicken, Hot and Spicy

( RG2023 )