Artichoke Chicken Curry
Lately I have had this habit of spending the last hour of work on Friday afternoon trying to find something fantastic to make over the weekend. Sometimes I spend the bulk of this hour trying to find a specific recipe, or rather, the best version of a specific recipe. However, there are times, like this afternoon, when I become obsessed with a recipe as soon as I read over the ingredients, like this one from Pinch My Salt. A quick trip to the grocery for Basmati rice and cumin seeds and I was set.
Artichokes, chicken curry, a bit of red pepper and delicious Basmati rice…heaven. Absolute heaven. The recipe calls for serving this salad cold, but I couldn’t help but gobble it up immediately. And I think you will too.
Artichoke Chicken Curry Salad
1 cup Basmati rice, washed & drained
2 TB butter
1 tsp cumin seeds
1 1/2 cup chicken broth
2 cups chicken, cooked and chopped or shredded
1 (14.5 oz.) jar of artichoke hearts, chopped
1/2 red bell pepper, diced
1 cup mayo
1 TB curry powder
1 tsp brown sugar
1/8 tsp cayenne pepper
Put dry rice in fine strainer and rinse thoroughly, let drain.
In medium saucepan melt butter, add cumin seeds and cook until fragrant, 1-2 minutes. Add rice and cook, stirring constantly, until grains are opaque and starting to turn brown. Add chicken broth and bring to a boil, cover and let simmer for 20 minutes without disturbing.
While the rice is cooking away, cook and shred the chicken, chop up the veggies and whip the curry-mayo to death. When the rice is done mix everything together and enjoy.