From the French Kitchen to yours 1

As requested by Kirsten Watters from Texas! :)

I found all sorts of recipes for Curry Chicken, and I am going to share two. The first is a creamy version and the second will really bring the spice. Enjoy and then share which one you liked better!!

Creamy Chicken Curry with Lemon Rice   serves 4

• 2 tbsp vegetable oil
• 4 skinless, boneless chicken breast; cut into 1-inch pieces
• 1 1/2 tsp cumin seeds
• 1 large onion, grated
• 2 fresh green chiles, finely chopped
• 2 large garlic cloves; grated
• 2 tsp ginger
• 1tsp ground turmeric
• 1 tsp ground coriander
• 10 fl oz. coconut milk
• 9 fl oz. canned chopped tomatoes
• 2 tsp. lemon juice
• salt
• 2 tbsp chopped fresh cilantro

 Rice

• 1 3/4 cups basmati rice, rinsed
• 5 cups water
• juiced and grated rind of 1 lemon

1. Heat the oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 5-8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the cumin seeds and cook until they start to darken and sizzle. Stir in the onion, partially cover, and cook over medium-low heat, stirring frequently, for 10 minutes, or until soft and golden. Add the chiles, garlic, ginger, turmeric, ground coriander and cook for 1 minute
2. Return the chicken to the pan and stir in the coconut milk and tomatoes. Partially cover and cook over medium heat for 15 minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
3. Meanwhile cook the rice. Put the rice into a pan and cover with the water. Add the lemon juice. Bring to a boil, then reduce the heat, cover and let simmer over very low heat for 15 minutes, or until the rice is tender and all the water has been absorbed. Remove the pan from the heat, and stir in the lemon rind. Let the rice stand, covered for 5 minutes.
4. Serve the curry with the lemon rice, sprinkled with fresh cilantro.