Chicken And Vegetable Curry
My favorite accompaniment for this zesty dish is basmati rice. Grown in the foothills of the Himalayan Mountains, it is a delicate, long-grained rice which has a firm texture and a nutty, perfumy aroma and flavor. Although it's not "instant," this rice cooks in just 15 minutes!
1 cup broccoli florets
2 medium-size carrots, cut into thin diagonal slices
1 small onion, cut into ¼-inch wedges (about ½ cup)
1 tablespoon canola oil
12 ounces boneless, skinless chicken breasts, cut into 2-inch by ½-inch strips
Sauce
1 tablespoon canola oil
2 tablespoons curry powder, or to taste
2 tablespoons finely minced fresh ginger
2 teaspoons minced jalapeno pepper, or ¼ teaspoon red pepper flakes, or to taste
2 cloves garlic, minced
½ cup water
1 tablespoon fresh lime juice
To complete the recipe
1 cup frozen peas, thawed
2 plum tomatoes, each cut into 8 wedges (see Tip)
Garnish: roasted unsalted peanuts or toasted sesame seeds, sprigs of fresh cilantro
Put the broccoli, carrots, and onion in a medium microwave-proof dish; add about ¼ cup water. Cover and microwave on high for about 5 minutes, or until the vegetables are tender. Drain well; cover to keep warm. (If you prefer, cook the vegetables for about 6 to 8 minutes in a stovetop steamer.)
Meanwhile, heat the canola oil in a small nonstick skillet over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.
While the vegetables and chicken are cooking, prepare the sauce: Heat the oil for in a large saucepan over medium heat. Add the curry powder, ginger, jalapeno pepper, and garlic; stir for 1 minute. Add the water and bring the mixture to a boil; cook, uncovered, for about 3 minutes to reduce the sauce and thicken slightly. Remove from the heat; stir in the lime juice and red pepper flakes (if using).
Stir the broccoli, carrots, onion, and chicken strips into the sauce. Add the peas and tomato wedges; toss gently until warmed through. Taste and adjust the seasoning.
Spoon rice into 4 shallow bowls; top with the chicken and vegetable curry. Garnish and serve immediately.
Advance preparation
This dish best when served immediately. For do-ahead preparation, omit the tomatoes and cook up to 1 day in advance; add the tomato wedges when reheating. Keep in mind that the flavor of curry in a dish often intensifies when the dish is allowed to sit.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
















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