Wednesday, January 17, 2007

Chicken curry with rice

Tonight, we ate a wonderful meal that was half bottled and half fresh. Williams-Sonoma has some wonderful bottled curries, for those of us who have yet to attempt serious Indian cooking. We simmered chicken breasts with one of their curries and some frozen broccoli and okra until the chicken was tender and delicious.

The bottled curry alone, perhaps, is not post-worthy. But the basmati rice that accompanied our dish was so lovely that I must share it. Basically: prepare the basmati rice according to the package, adding one whole vanilla bean and one cinnamon stick to the water. When the rice is finished, fish out the vanilla and cinnamon and you're done. The rice is unbelievably fragrant and delicious without being overpowering.

Yum and yum.

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