Sweet and Spicy Chicken in a Hurry with Fragrant Basmati Rice

from Rachael Ray's 30 Minute Meal Cookbook

via Judy Gray

serves 6 to 8

2 tablespoons vegetable or canola oil

1 1/3 to 1 1/2 pounds fresh chicken tenders (or boneless thigh meat), diced

2 to 4 cloves garlic, minced (mild to extra spicy, to taste)

2 inches fresh ginger, minced or grated

1 large onion, chopped

1 can chicken broth (about 2 cups)

2 tablespoons mild curry paste (you can use hot too)

1/2 cup mincemeat

coarse salt, to taste

Toppings and Garnishes (mix and match)

4 scallions, chopped

1 cup toasted coconut (unsweetened)

1/2 cup sliced almonds or ground peanuts

1 cup prepared mango chutney

1/4 cup cilantro, finely chopped

lime wedges

cucumber raita

Heat oil in a large, deep nonstick skillet over medium-high heat. Add chicken and lightly brown. Add garlic, ginger, and onion, and saute together another 5 minutes. Add chicken broth and bring to a bubble. Stir in curry paste and mincemeat and reduce heat to medium low. Add salt to taste and simmer for 5 to 10 minutes.

Assemble toppings and garnishes in small dishes. Serve chicken curry in shallow bowls with scoops of Fragrant Basmati Rice. Garnish with any or all of the toppings.

This is a great meal for a large group. It is very spicy and tasty. During recipe testing, we found that some mincemeat is much sweeter than others and that some curry paste is much spicier than others. So you could add half of the amount of either in the recipe and taste before adding the rest.