Friday Feast of the Week #2

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We love curry in the Hyggehus and this dish is fast, easy and spicy (just the way we like it)! I looked high and low for a quick way to cook basmati rice that doesn’t interfere with my stovetop cooking and I finally found one that is consistently good. You do it in the microwave, but don’t be afraid; it works!

Slow-cooker Curried Chicken and Tomatoes with Fool-proof Basmati Rice

Curried Chicken Ingredients:

1 package boneless chicken thighs

3-4 white onions, chopped

1 green pepper, chopped

2 Tbsp curry powder

1 tsp. ginger

21/2 tsp. minced garlic (or 3 cloves)

1/4 tsp red pepper flakes

1 can diced tomatoes, drained

1 cup sultana raisins

1/4 cup flaked, unsweetened coconut

1 tsp. garam masala

1/8 tsp. coriander

1 tsp. sugar

1 tsp. ketchup

Method:

Brown chicken pieces in a bit of margarine or butter. Remove and place in slow cooker (crock-pot). Saute onions and green pepper with 1/4 cup water, garlic and spices. Add tomatoes, raisins and coconut. Pour over chicken in crockpot. Add ketchup and sugar (water may also be added if mixture appears too dry). Cook on high for 3 hours and low for 1 hour, or on low for 7-8 hours. Serve with Basmati rice (see below) and mango chutney.

Fool-proof Basmati Rice

Ingredients:

2 cups basmati rice

3 cups cold water

1 tsp. butter or margarine

Method:

Rinse rice, 1 cup at a time and drain as much of the water off as possible ( I use a metal sieve and shake the rice to get the water and starch off). Put rice in a 3L Corning Ware or Pyrex dish. Add tsp. of margarine. Pour over 3 cups water.

Place uncovered in microwave. Heat on High Power (10) for 15 minutes. Put the cover on the dish and heat on High Power (10) for another 5 minutes. Let stand, covered for a further 5 minutes.

Fluff with a fork and serve with Curried Chicken (above) or your favourite dish.