4mediumCarrotspeeled and cut into sticks or rounds
1 1/3cupsbasmati riceuncooked
2tablespoonscilantrosnipped, plus additional for garnish
Prepare rice according to package directions except for the following. Instead of water, use chicken broth. After rice is cooked, fluff with a fork and then stir in cilantro.
Heat oil in a medium skillet. Sauté carrots and onions for 3 minutes. Add mushrooms, and continue to cook until the veggies are crisp-tender. Stir in curry powder, raisins, coconut milk, salt, and pepper.
Add shredded chicken to skillet, simmer 3-5 minutes more or until sauce begins to thicken. Our sauce didn't thicken as we would have liked, so we made a cornstarch slurry to thicken the sauce. To do that, mix a tablespoon of cornstarch with three tablespoons of water. Pour the solution into the sauce and simmer for another 3-5 minutes. It should thicken the sauce more than just simmering alone.
Top 1 cup of cooked rice with one quarter of the chicken mixture. Sprinkle with additional cilantro.
Cilantro is a very delicate herb. It loses its flavor quickly when heated, so you don't want to stir it into the rice too early. We waited until just before serving.Use full fat coconut milk or you will be sad.You can use 3 fresh or frozen chicken breasts for this recipe. Simply cook them in a skillet and then shred with two forks. It adds time to the recipe which is why I didn't suggest it above, but it also removes the possibility of preservatives in the canned chicken.Curry powder is very different from curry paste. You need to use Indian curry powder in this recipe. I've included a link to our favorite brand on Amazon.