Dinner Menu: Golden Curried Chicken
Posted by TaMara
Been crazy busy, but didn’t forget about the weekly menu. I love the flavors in this chicken recipe and the dill dip is the perfect complement to the spicy main course. If you can find really good pita bread you’re luckier than I am. I have to really search to find the soft, chewy kind I like, that isn’t dry and flavorless. I think next time I make this I might try JeffreyW’s Fry Bread recipe.
On the board tonight:
Golden Chicken Pilaf
- ¼ cup butter
- 1 small onion, chopped
- 8 oz diced carrots
- 1 cup uncooked rice
- 2 cups water
- ½ cup raisins
- 2 tsp (2 cubes) chicken bouillon
- ½ to 1 tsp curry powder
- ¼ tsp thyme
- 4 boneless chicken breasts, cut into large pieces
- 1 tbsp olive oil
- Salt & pepper to taste
- ¼ cup slivered almonds
In saucepan, melt butter and sauté onions for 2 minutes, add carrots, rice, water, bouillon, curry, and thyme. Bring to a boil, stir well, reduce heat, cover and let simmer until all water is absorbed (about 20 minutes). Add raisins and fluff rice with a fork.
In skillet, heat oil, add chicken and brown on all sides. Add salt & pepper, reduce heat and allow chicken to simmer until rice is done. Toss chicken to rice and garnish with almonds.
Cool Dill Dip
- 8 oz container plain Greek yogurt
- 1 cucumber, finely diced
- ½ tsp crushed garlic
- 2 tbsp olive oil
- 1 tablespoon lemon juice
- 1 teaspoon chopped fresh dill (or ½ tsp dry dill)
- salt and pepper to taste
- 4 pita bread pieces
Mix together all ingredients, except pita. Refrigerate until ready to serve. Serve with pita bread, torn into large pieces.
About TaMaraWhat's to say? I love to cook and I think families benefit from sitting down together for dinner every night.
Posted on April 10, 2014, in FULL Dinner Menus, Recipes, TaMara, What's 4 Dinner Solutions and tagged almonds, applesauce, chicken, dill yogurt dip, food, full dinner menu, pilaf, pita, recipe. Bookmark the permalink. 1 Comment.