Kirk and I had this for lunch today. Our kitties got a serving of chicken alongside us as well – they were staring at me pathetically while I made lunch.
This makes a quick lunch or dinner for two – for a dinner I would add flat bread on the side. This is designed to use items one might have in their kitchen. If you buy canned chicken always look for brands that contain only chicken, water and salt – it doesn’t need anything else. While I call for low sodium chicken bouillon and water, feel free to use chicken stock instead. It was what I had on hand.
With the curry powder, most any mild American or Indian style will work. If you like it spicier, feel free to add more.
True Lemon is a great product to have on hand – it is dried lemon juice that can be used instead of fresh lemon juice. It is usually found in the baking aisle.
Chicken Curry & Jasmine Fruited Rice
2 Tbsp unsalted butter
1/2 cup diced onion (frozen is fine)
2 Tbsp all purpose four
1 cup water
1/2 cup low fat dairy milk
1 tsp low sodium chicken bouillon
2 tsp mild curry powder
2 Tbsp lemon juice (or 2 tbsp water & 1/2 tsp True Lemon powder)
1 10-ounce can or 7-ounce pouch chicken, drained and flaked
1/4 tsp kosher or sea salt
1 1/4 cups water
1/2 cup Jasmine rice
1/4 cup dried blend of rasin/cranberries/blueberries
1 Tbsp shredded natural coconut
Bring the water to a boil for the rice. Add in the rice and fruit. Stir well, lower the heat to low and cover tightly. Let cook for 15 minutes, then let sit off the heat for 5 minutes.
Meanwhile, melt the butter in a heavy medium saucepan over medium high heat. Saute the onions till just turning golden. Drop the heat to medium and add in the flour. Whisk for a minute to cook, add in the curry and chicken bouillon powders, whisking in. Add in the water and milk, whisking to combine. Whisk as it starts to thicken. Add in the lemon juice and salt to taste. Once thickened, add in the chicken and stir to combine. Turn to low and wait for rice to be done.
Fluff up the rice and split between two bowls. Top with curry sauce. Sprinkle 1/2 a Tablespoon of coconut on each bowl. Dice up the banana and split between the bowls.