I grew up on a similar curry my mom made often – at the time it was “exotic” (little did we know, eh?). Curries are something I love but right now Thai style ones give me bad heartburn. So I went for the mild and not-so-exotic tonight so I could get my craving. That and dairy milk I can handle right now, but alas, coconut milk is just too rich currently for my body.
Chicken Fruit Curry over Jasmine Rice
3 cups water
1 1/2 cups Jasmine white rice
1 13-ounce can chicken breast, drained
1/2 cup diced onion
2 Tbsp vegetable oil
3 Tbsp all-purpose flour
1/4 to 1/2 tsp kosher salt
2 tsp mild mild curry powder (for stronger flavor use 1 Tbsp)
1 cup dried diced mixed fruit, rehydrated in 1 cup boiling water for 15 minutes
2 Tbsp dry parsley
2 cups low fat dairy milk
1 cup chicken broth
black pepper, freshly ground, to taste
In a medium heavy pot bring the water to a boil, add the rice, stir well and cover tightly. Lower the heat to low and let cook gently for 20 minutes. Take off the heat and let sit for at least 5 more minutes.
Heat oil in large non stick skillet over medium heat, add in the onions and cook till golden. Add in the chicken and smash-up.
Stir in flour, salt, and curry powder and cook till the flour smells golden. Add in the drained rehydrated fruit and the parsley, stir in well. Slowly stir in milk and broth, keeping smooth. Let come to a gentle bubble and thickened and then lower heat to let the flavors meld. Season to taste with pepper and salt, as desired.
Serve over rice and if desired, sprinkle grated coconut on top.
Serves 3 to 4.