Recipe: Nicolas Come's California Sunshine chicken curry

Published: Monday, Jun. 3, 2013 - 12:00 am | Page 3D
Last Modified: Monday, Jul. 8, 2013 - 12:07 pm

Serves about 4

This is Nicolas Come's entry in a national recipe contest suggested by first lady Michelle Obama.

What you'll need: Frying pan, saucepan and whisk.

INGREDIENTS

2 breasts boneless, skinless chicken

1 pinch salt

2 tablespoons butter

2 tablespoons whole wheat flour

3 cups skim milk

2 tablespoons curry yellow

2 tablespoons curry red

1 teaspoon cardamom

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon saffron

1 cup brown rice (uncooked)

2 diced carrots

1/3 cup green peas

6 strawberries, sliced

1 section of pineapple, sliced

1 large orange, sliced

INSTRUCTIONS

Prepare the chicken: Spice the chicken with salt, paprika and lime juice and let it sit while making the rice and sauce.

Cook the rice: Cook the rice according to package directions. Add diced carrots and peas 5 minutes before the rice is done.

Make the roux: Melt the butter over medium heat in a nonstick saucepan. Once melted, add the flour and whisk to make a paste (a roux). Add the milk and cook on slow heat for 3 to 5 minutes. The sauce will thicken slightly. Add the spices and keep whisking for a couple of minutes. Reduce heat to low and let it simmer. Whisk once in a while to avoid sticking to the pan.

Cook the chicken and mix in the sauce: Add the chicken to a nonstick frying pan with 1 tablespoon olive oil. Sauté the chicken for 5 minutes (until golden on all sides). Mix the sauce with the chicken and let it cook for another 5 to 10 minutes until ready to serve.

Serve with rice and fruit. Spread the sauce with a spoon to look like sun rays.

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