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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.