It's April 16 and Tax Day is behind us! It's time to unwind with the taste of pure comfort. Tonight we're making delicious Chicken Curry Risotto, the perfect marriage of Indian cuisine and Italian comfort food. It's a burst of flavor in the middle of a spring that can't quite take off. We had a taste of the sun and now we're stuck with a week with a chill in the air. We're ready to combat another week of cold starting with tonight's cozy meal. Dig in!
45 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 medium onion, finely chopped
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
2 cups Arborio rice
1 cup dry white wine
2 Tbsp. lemon or lime juice
2 Tbsp. curry powder
1 Tbsp. cumin
5 cups chicken stock
1 1/2 cups chopped purple grapes
1/4 cup chopped cilantro
Make Dinner:
In a medium stock pot, heat olive oil over medium high heat. Add garlic and onion and sauté for 5 minutes. Add diced chicken and sauté another 5 minutes, stirring often. Add rice and continue to stir for another 3-4 minutes until rice begins to turn golden brown. Reduce heat to medium. Add wine and lemon juice. Rice will sizzle. Cook mixture until liquid is completely gone, stirring often with a wooden spoon. (Chef's Note: Stirring the rice is a crucial part of making Risotto as the stirring motion releases the starch in the rice creating the creamy texture.) Add curry powder, cumin and 1 cup of chicken stock. Bring mixture to a simmer, stirring often. Allow liquid to completely cook away. Continue to add chicken stock, 1 cup at a time allowing each to cook away completely before adding next addition. When final cup of stock has been added, mix well. Remove rice from heat when it is creamy and still moist. Add chopped purple grapes and stir to combine. Serve Risotto topped with chopped cilantro.
45 minutes
Serves 5
Ingredients:
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 medium onion, finely chopped
1 pound boneless, skinless chicken thighs, cut into bite-sized cubes
2 cups Arborio rice
1 cup dry white wine
2 Tbsp. lemon or lime juice
2 Tbsp. curry powder
1 Tbsp. cumin
5 cups chicken stock
1 1/2 cups chopped purple grapes
1/4 cup chopped cilantro
Make Dinner:
In a medium stock pot, heat olive oil over medium high heat. Add garlic and onion and sauté for 5 minutes. Add diced chicken and sauté another 5 minutes, stirring often. Add rice and continue to stir for another 3-4 minutes until rice begins to turn golden brown. Reduce heat to medium. Add wine and lemon juice. Rice will sizzle. Cook mixture until liquid is completely gone, stirring often with a wooden spoon. (Chef's Note: Stirring the rice is a crucial part of making Risotto as the stirring motion releases the starch in the rice creating the creamy texture.) Add curry powder, cumin and 1 cup of chicken stock. Bring mixture to a simmer, stirring often. Allow liquid to completely cook away. Continue to add chicken stock, 1 cup at a time allowing each to cook away completely before adding next addition. When final cup of stock has been added, mix well. Remove rice from heat when it is creamy and still moist. Add chopped purple grapes and stir to combine. Serve Risotto topped with chopped cilantro.
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