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.
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
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.