Curried Chicken on Brown Rice—East Indians Like a Chicken Curry for Good Reason.

Name: Curried Chicken on Brown Rice—East Indians Like a Chicken Curry for Good Reason.
Yield: serves 4 to 6
Ingredients: 1/2 cup chopped yellow onion; 1/2 cup chopped celery; 2 tablespoons canola oil; 1/4 cup stone-ground whole-wheat flour; 1 3/4 cups chicken broth (one 14 1/2-ounce can); 2 cups cubed cooked chicken; 1/4 cup tomato juice; 1 teaspoon Worcestershire sauce; 1 to 2 teaspoons curry powder (to taste); Salt to taste; 2 cups cooked brown rice

January 24, 2012

Cooks' Note

Actually a blend of several spices, including turmeric, which lends the familiar yellow hue, curry powder is the main component of a range of spicy and savory Indian dishes. For a hotter, more typically East Indian curry, increase the amount of curry powder a bit and add a teaspoon of cayenne pepper, or choose a more potent Madras curry instead of a milder variety. Use leftover chicken or one of the handy precooked varieties now found in most supermarkets.

Recipe notes

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