cha cha chicken curry

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~ cha cha chicken curry ~

This was such an easy little dish to put together and everyone loved it! There are all sorts of lovely flavors and textures happening here. Your tastebuds are in for a treat!

for the rice:

Cook one cup of Basmati rice according to the package directions. Before the rice water comes to a boil, add one teaspoon cumin, two teaspoons dried onion flakes and one Tablespoon butter. While the rice is cooking, start the sauce…

for the sauce and chicken:

1 and 1/2 lb. thawed chicken breast tenders

2 Tablepsoons extra virgin olive oil

4 cloves fresh garlic

3 inches fresh ginger root, grated

2 cups chicken broth or stock

3 Tablespoons Tandoori curry powder (or your favorite curry)

1 cup mincemeat

1/2 cup caramelized onion

1 Tablespoon grainy mustard

salt, pepper and Sriracha to taste

2 Tablespoons flour

Brown the chicken breast tenders in the olive oil until no longer pink. Remove to a plate. In the same skillet, saute the ginger and onion for 5 minutes…add the garlic during the last minute so it doesn’t burn. Add flour. Cook for one minute. Add chicken broth. When the sauce begins to bubble, add the curry, mincemeat, caramelized onion, mustard and the chicken. Cook until everything is completely cooked and heated through. Season with the salt, pepper and Sriracha to taste.

Place a little bed of rice in 4 bowls. Top with the chicken and sauce.

garnish with:

chopped green onion plus the green tops

toasted coconut

sliced almonds

coarse chopped, fresh cilantro

crispy, tart apple chunks

Β fresh tomato chunks

Enjoy!

XO,

~Melissa

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  10 comments for “cha cha chicken curry

  1. January 6, 2012 at 6:20 pm

    Love the name and what a marvelous combination of flavors! I am a total curry addict. Thank you Melissa πŸ™‚

    • Melissa
      January 6, 2012 at 6:21 pm

      oh my gosh. this turned out WAY good. enjoy sweet Ann! πŸ™‚

  2. January 6, 2012 at 7:04 pm

    Cha cha!

    Love me a good curry! Love the garnishes too – apple and tomato… crispy and fresh to offset the curry… delicious πŸ™‚

    • Melissa
      January 6, 2012 at 7:06 pm

      cha cha cha! πŸ˜‰

  3. January 7, 2012 at 2:27 am

    This sounds so delicious and right up my alley! Adding it on my list to make soon, thanks for a great recipe!!

    • Melissa
      January 7, 2012 at 8:20 am

      enjoy, Katherine! Thanks so much for commenting πŸ˜‰

  4. January 21, 2012 at 8:44 am

    Thank you so much for linking up at Weekend Potluck. I pinned this and I know it is going to go viral because the name is just TOO CUTE!

    • Melissa
      January 21, 2012 at 9:11 am

      you’re welcome! Thank YOU so much for hosting the link party. XOXO πŸ˜‰

  5. Alison Arsenault
    March 27, 2014 at 1:10 pm

    Mincemeat – do you mean the kind that I made pies? Not sure so wanted to be sure so that I don’t waste ingredients. Thanks for sharing

    • Melissa
      March 27, 2014 at 1:17 pm

      Hi Alison! πŸ™‚

      Yes, the kind of mincemeat you use to make pies. Thanks for visiting! enjoy

      XO,
      M

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