In the Kitchen: Make My Curry Chicken and Rice

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Look at this yumminess! You too can make it. I promise.

I enjoy eating foods from all over the world. A friend of mine made a West Indian dish that I loved, and I enjoy curry, so I put together what I remember and a little but of what I read online. When I took a picture of this and posted it on my Facebook page, my friend Lee, asked for the recipe. “What recipe? I don’t have no stinkin’ recipe!” So, I promised her I would create a recipe for her! With that said, “Here’s to you, Lee!”

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Leg quarters.

As a single Mom, in graduate school, cooking on a budget, with a growing I look for things that are simple but tasty. Not only is this simple and tasty, but it is one that does not break the bank. When I go to the store I typically buy a large bag of chicken quarters, cut them up, and season them. To create different meals I take 7-8 pieces and season them with one set of spices, and another 7-8 pieces with another, and so on, then, freeze them. For this dish I season 5-6 pieces of chicken with cumin, coriander, salt and pepper, and froze them. No measuring, just as I want.

Now to the recipe!

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5-6 chicken pieces

1-24oz. bag Pictsweet Summer Blend

2 c. kale

1 c. onion

1 tsp. cumin, garlic, coriander, salt

3 Tbsp. curry powder

1/2 c. olive oil (can use vegetable oil)

1/2 c. sugar

3-3 1/2 c. rice

large pot


Here we go:

  1. Add olive oil to pot on medium  heat.

  2. Add sugar and brown all of the sugar.IMG_20131105_163844

3. Place chicken pieces in oil and sugar. Stir, coating chicken.


4. Cook chicken in oil and sugar for approximately 12-15 minutes. This will depend on the pieces used and how many.IMG_20131105_162955

5. Transfer chicken to dish and place in the oven at 250°. Allow to cook while the rice is cooking.

6. Leave the oil and left over juices from the chicken in the pot. Add your onion and cook until slightly soft. Add rice, water, cumin, coriander, garlic, salt, and 2 Tbsp. curry.


7. Allow the rice to cook per instructions minus 10 minutes. At this point stir in the PictSweet Summer Blend, kale, and cover again. Reduce heat to low.


8.  Once the rice is cooked, add in 1 Tbsp. curry and stir. Remove the chicken from the oven, add to the rice and vegetables, and mix together. Cover for 15 minutes. *At this point you can turn it off and allow it to cook on the remaining heat.


9. Serve on a plate or in a bowl.

Serving suggestion: Serve with roti, chapati, or naan bread.

Please share your thought about this recipe and anythings you did differently when making your dish!

Next: 5 Things Your Man Hates About You? Really, Frank?


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