Chicken Curry in a Hurry

For spicy rice:

• 1 teaspoon each coriander seeds, cumin seeds, mustard seeds
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 cups Basmati rice, prepared according to package directions

For chicken:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/3-1 1/2 pounds chicken breast tenders, diced
• 2-4 cloves garlic, minced, mild to extra spicy
• 1-2 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
• 1/3-1/2 cup mincemeat (you can substitute mango chutney)
• Coarse salt
• 2 tablespoons flour

Toppings and garnishes, mix and match:

• 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

Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in one tablespoon of EVOO. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Heat two tablespoons of EVOO in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and sauté together for 3-5 minutes. Add flour and cook 1-2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium-low. Add chicken pieces back to the pan. Taste and add a little salt, to your taste. Simmer curry 5-10 minutes.

Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spicy Basmati. Garnish with any or all of your toppings.