Chicken and Red Rice Curry
- TOTAL TIME: 1 HR 15 MIN
- SERVINGS: 4
This one-dish meal combines several old southern favorites. John Martin Taylor has replaced the traditional bacon with olive oil and added curry powder to bright the flavors.
- 2 skinless chicken breast halves on the bone
- 4 cups chicken stock or canned low-sodium broth
- 2 celery ribs, cut into 4-inch lengths
- 1 small onion, quartered
- 1 bay leaf
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- 1 tablespoon curry powder
- 2 cups drained and chopped canned Italian plum tomatoes
- 2 teaspoons salt
- 1/2 cup dried currants
- 1 tablespoon minced flat-leaf parsley
- In a medium saucepan, combine the chicken with the stock, celery, onion and bay leaf and bring to a simmer. Cook over moderately low heat until the chicken is just white throughout, about 18 minutes. Strain the liquid through a fine sieve and discard the onion and bay leaf; reserve 2 cups of stock and the chicken and celery separately. Freeze the remaining stock for another use.
- Wipe out the saucepan and add the olive oil and rice. Cook over moderate heat, stirring constantly, until the rice just begins to whiten, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes and salt and cook until the liquid is almost absorbed, about 2 minutes. Add the 2 cups of reserved stock and bring to a boil. Cover and cook over low heat until the rice is tender, about 18 minutes. Remove the saucepan from the heat and fluff the rice with a fork; cover.
- Meanwhile, remove the chicken from the bones and cut it into 3/4-inch pieces. Finely chop the reserved celery. Add the chicken, celery, currants and parsley to the rice and toss gently. Cover and let stand for 5 minutes; serve hot.
The spicy heat in the dish is best balanced by a simple not-quite-dry white. Look for examples from California, such as the Alderbrook Gewürztraminer or the Pine Ridge Chenin Blanc.