Wednesday, August 1, 2012
I use this recipe for a quick easy and tasty meal. I usually get a rotisserie chicken for this but any left-over chicken or even turkey will work. I also use cooked rice in this version.
2 cups of cooked rice
1 -2 cups of cooked chicken – cut up or torn into bite size pieces.
1 stock of celery diced
½ of an onion –diced
1 teaspoon Madras Curry
Olive Oil and butter
Heat a skillet to medium and add the oil. Heat the oil and then add the celery and onions sautéing until tender. Add the chicken and cook until the chicken is hot. Add the curry powder and stir. The curry will want to stick to the pan. That is ok for a few minutes. After that deglaze the pan with ¼ cup of Dry Vermouth. Reduce the Vermouth – add the rice to heat. Just before serving add about a tablespoon of butter and stir in. Take off the heat and serve.
Note – go easy on the Curry until you taste the dish. Too much will be bitter and overpower the rest. Better to add – you can’t remove it.