|Quick and Easy Chicken Veggie Curry|
Make rice per directions, using 2 cups rice and 4 cups water. As rice is cooking, mix a few strands of saffron with 1/4 cup water. Once rice has finished cooking, add the saffron infused water to the rice and mix well. The saffron gives the rice a beautiful golden color and subtle taste.
Chicken Veggie Curry
1 tablespoon olive oil
1 onion, sliced
1/4 teaspoon salt
pepper to taste
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon mustard powder
1 tablespoon fresh garlic, minced
1/4 teaspoon cayenne pepper
2 large tomatoes, sliced or 2 cups canned tomatoes
4 cups water
1 cup garbanzo beans, drained
2 cups diced sweet potatoes
1 cup frozen peas
1 pound skinless, boneless (organic, antibiotic-free, free range) chicken breasts, cut into 1/2 inch pieces
1. In a heavy, large skillet, heat olive oil and saute onions until transparent and golden, about 5 minutes. Add garlic. cumin, mustard powder, ginger, cayenne and cook for 2 minutes.
2. Add tomatoes, water, salt, pepper, turmeric, garbanzo beans, sweet potatoes to the skillet. Bring to a boil. Reduce heat and simmer about 20 minutes until the sweet potatoes are fork tender.
3. Add peas and chicken chunks. Cover the skillet and simmer 5 minutes, until the chicken is cooked through. Serve by placing a heaping serving of rice into a bowl. Cover with a heaping of curry. Lay chicken chunks along the side of the bowl. A dollop of sour cream may be placed on top.
4. This dish may be converted to a vegetarian dish by omitting chicken pieces.