Add some mango chutney with curried rice, red pearl onions, button brown mushrooms topped with marinated chicken slices for a medley of contrasting tastes.
|2||Maple Leaf Prime Chicken Breasts|
|1 tsp||curry powder|
|2 cups||button mushroom caps|
|1 cup||red pearl onions|
|1 tbsp||olive oil|
|pinch of salt|
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.
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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