Chicken Curry in a Hurry

Name: Chicken Curry in a Hurry
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 teaspoon each coriander seeds, cumin seeds, mustard seeds; 2 cups basmati rice, prepared according to package directions; 3 tablespoons vegetable or canola oil, 3 turns of the pan; 1 1/3 to 1 1/2 pounds chicken breast tenders, diced; 2 to 4 cloves garlic, minced, mild to extra spicy; 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy; 1 large yellow skinned onion, peeled and chopped; 1 can chicken broth, about 2 cups; 2 tablespoons curry paste, mild or hot; 1/3 to 1/2 cup mincemeat; Coarse salt; 2 tablespoons flour; 4 scallions, chopped; 1 cup toasted coconut; 1/2 cup sliced almonds or Spanish peanuts; 1 cup prepared mango chutney; 1 /4 cup finely chopped cilantro leaves

Chicken Curry in a Hurry was pinched from <a href="http://www.foodnetwork.com/recipes/rachael-ray/chicken-curry-in-a-hurry-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 teaspoon each coriander seeds, cumin seeds, mustard seeds

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2 cups basmati rice, prepared according to package directions

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3 tablespoons vegetable or canola oil, 3 turns of the pan

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1 1/3 to 1 1/2 pounds chicken breast tenders, diced

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2 to 4 cloves garlic, minced, mild to extra spicy

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1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

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1 large yellow skinned onion, peeled and chopped

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1 can chicken broth, about 2 cups

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2 tablespoons curry paste, mild or hot

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1/3 to 1/2 cup mincemeat

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Coarse salt

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2 tablespoons flour

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4 scallions, chopped

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1 cup toasted coconut

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1/2 cup sliced almonds or Spanish peanuts

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1 cup prepared mango chutney

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1 /4 cup finely chopped cilantro leaves

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