Sometimes curry dishes can overpower – this one is quite mild. Really just a hint of curry flavor. This is another easy after-work dish that works great with leftover chicken. It comes together in the time it takes to cook your rice. The recipe easily doubles for a larger crowd, and is always a pleaser. Enjoy!
Mildly curried rice with chicken
1 1/2 cups uncooked rice (either white or brown – you choose)
3 cups frozen green peas (not thawed)
3 scallions, thinly sliced
1 1/2 cups cooked chicken, diced
4 tablespoons raisins
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon curry powder
1 tablespoon chopped fresh parsley
1/2 teaspoon thyme
freshly ground pepper, to taste
a couple pinches of red pepper flakes
1/3 cup chopped nuts (eg – pecans, walnuts, pine nuts)
In a large saucepan, prepare your rice (note – on average, white rice prepares in about 15 – 20 minutes, brown rice in about 45 minutes).
Place the frozen peas in a large bowl, and add the scallions, chicken and raisins. Mix in the hot rice, and toss the ingredients and combine well.
In a small bowl, combine the lemon juice, olive oil, curry powder, parsley, thyme, black pepper, and red pepper flakes. Pour this over the rice mixture, and toss well until everything is nicely mingled. May be served warm, room temperature, or after chilled for an hour. Sprinkle on the nuts just before serving. Serves 4 to 6