Grilled Chicken With Curried Rice and Peas

By Allan H – Orillia, ON
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Grilled Chicken With Curried Rice and Peas
  • Prep Time: 30
  • Total Time: 60
  • Servings: 4
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About this Recipe

Add some mango chutney with curried rice, red pearl onions, button brown mushrooms topped with marinated chicken slices for a medley of contrasting tastes.

Ingredients

2 Maple Leaf Prime Chicken Breasts
1 tsp curry powder
1/2 tsp turmeric
2 cups peas
2 cups water
2 cups button mushroom caps
1 cup red pearl onions
1 tbsp olive oil
mango chutney
pinch of salt
1/2 cup water

Directions

Grill chicken and slice.

Steam 1 cup rice with 2 cups water , curry, tumeric and salt.

Remove stems from button mushrooms. Peel onions. In a large bowl shake mushroom caps and onions with the oil to coat. Roast in on a baking sheet in a 375 degree F oven, caps for 12 minutes, onions for 20 minutes.

Prepare peas. Fresh peas boil with 1/2 cup water for about 7 minutes Frozen peas boil 1/2 cup water, add peas, bring to boil and simmer for 7 minutes.

Add peas to rice and mix.

To serve: Put peas-rice mixture on plate. Add chicken slices on top; mushroom caps and onions around the edge. Add a spoonful of mango chutney on the side of the plate.

Notes

I use Major Grey mango chutney (not a brand name), but any mango chutney will do. The sweet contrasts the bitter of the turmeric.

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