Curried Chicken with Peaches over Jasmine Rice
Curried Chicken with Peaches over Jasmine Rice

Curried Chicken with Peaches over Jasmine Rice

Category

Source: Gusto
Region: Indian
Rating: 9/10

Yields1 Serving
 4 small chicken legs
 1 large onion, chopped
 2 cloves garlic, finely chopped
 3 tbsp vegetable oil
 flour for dredging chicken
 ¼ tsp turmeric
 1 cinnamon stick
 1 tsp freshly grated ginger
  tsp allspice
 2 bay leaves
 ¼ tsp ground coriander
 ¼ tsp ground cumin seed
  tsp ground aniseed
 2 dried chilies, crushed
 ¼ cup dry white wine
 1 cup canned crushed tomatoes
 1 cup diced peaches
 1 cup water
 ¼ cup coconut milk
 salt and pepper, to taste
Jasmine Rice
 2 cups jasmine rice, rinsed several times
 4 cups water
 1 tsp salt
 ½ tbsp vegetable oil
1

Remove skin from chicken legs and remove meat from bones. Cut into large chunks. Dip in flour and set aside.

2

Over high heat, in a large non-stick pan, heat 2 tbsp oil. Add cumin, coriander, aniseed and chilies, saute 1 minute. Reduce heat to medium and add chicken cooking until browned, 3 to 5 minutes. Remove chicken and set aside.

3

Add remaining oil, onion, garlic, ginger and remaining spices. Saute 3 minutes, or until onion is soft. Add wine, chicken, water, tomatoes, coconut milk and peaches. Reduce heat and simmer, covered, 30 to 40 minutes, or until chicken is tender and sauce has slightly thickened, stirring occasionally. Season to taste.

4

To prepare rice: Bring water to a boil with salt and oil. Add rice and stir. Reduce heat and simmer, covered, about 20 minutes, stirring occasionally. Remove from heat and let stand 5 minutes. Fluff with fork.

5

To serve: Pour chicken over rice.

6

Serves 4 to 6.

Ingredients

 4 small chicken legs
 1 large onion, chopped
 2 cloves garlic, finely chopped
 3 tbsp vegetable oil
 flour for dredging chicken
 ¼ tsp turmeric
 1 cinnamon stick
 1 tsp freshly grated ginger
  tsp allspice
 2 bay leaves
 ¼ tsp ground coriander
 ¼ tsp ground cumin seed
  tsp ground aniseed
 2 dried chilies, crushed
 ¼ cup dry white wine
 1 cup canned crushed tomatoes
 1 cup diced peaches
 1 cup water
 ¼ cup coconut milk
 salt and pepper, to taste
Jasmine Rice
 2 cups jasmine rice, rinsed several times
 4 cups water
 1 tsp salt
 ½ tbsp vegetable oil

Directions

1

Remove skin from chicken legs and remove meat from bones. Cut into large chunks. Dip in flour and set aside.

2

Over high heat, in a large non-stick pan, heat 2 tbsp oil. Add cumin, coriander, aniseed and chilies, saute 1 minute. Reduce heat to medium and add chicken cooking until browned, 3 to 5 minutes. Remove chicken and set aside.

3

Add remaining oil, onion, garlic, ginger and remaining spices. Saute 3 minutes, or until onion is soft. Add wine, chicken, water, tomatoes, coconut milk and peaches. Reduce heat and simmer, covered, 30 to 40 minutes, or until chicken is tender and sauce has slightly thickened, stirring occasionally. Season to taste.

4

To prepare rice: Bring water to a boil with salt and oil. Add rice and stir. Reduce heat and simmer, covered, about 20 minutes, stirring occasionally. Remove from heat and let stand 5 minutes. Fluff with fork.

5

To serve: Pour chicken over rice.

6

Serves 4 to 6.

Curried Chicken with Peaches over Jasmine Rice