Chicken vivida (chicken mulligatawny adaptation)

0 likes 0 comments Recipe by Ron Bronson

Chicken Vivida (Chicken Mulligatawny adaptation) of Ron Bronson - Recipefy

1 cup, rice (I used red thai rice. But basmati or jasmine saffroned rice would be ideal too...)
1 can of diced tomatoes
2 stalks celery
2 sliced apples
1 tablespoon of ginger syrup (optional)
1 lb of chicken breast, diced
1 cup of coconut milk
1/4 teaspoon black pepper
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon salt
1 1/2 teaspoons curry powder
Sliced peppers and onions to taste (I used about .5 lb of them)

Prep. Time → 16 min

Cook Time → 40 min

1. Put your rice into the rice cooker. Prepare it and be happy.

2. Heat oil in a paella pan or some large-dished pan meant for simmering.

3. Put the onions, peppers and celery into pan.

4. Cook for five minutes, stirring often until softens.

5. Drizzle ginger syrup on apples, add along with coriander, cumin and curry powder to pan.

6. Cook until apples begin to soften, for about 2 minutes.

7. Add tomatoes and bring to a boil.

8. Reduce heat to a simmer and cook, uncovered for 12 minutes.

9. Add chicken, return to a simmer and wait until chicken is cooked through. (8-10 minutes)

10. Stir in coconut milk and return to a simmer.

11. Remove from heat, add salt and pepper.

12. Serve with rice

main courses, chicken, curry, indian, rice, mulligantawny, english June 02, 2013 23:17

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Ron Bronson
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44 years old
United States

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