The Curry Experiment

In an effort to raise kids who are "global" eaters, I made an attempt at feeding them curry earlier this week.  I am not a uber-experienced curry chef myself so I went with a good-quality, mild seeming jarred curry sauce.

This one was labeled mild and flavored with "juicy tomatoes and roasted cumin."  I also made a veggie-packed rice pilaf, hedging my bets in case the curry was completely rejected!  So, here goes:

Chicken Curry with Rice Pilaf

1 lb boneless, skinless chicken breasts, rinsed and cubed
1 T Vegetable oil
Cracked black pepper and poultry seasoning
I jar Patak's curry cooking sauce, any flavor you like

Heat a large skillet with veg oil and add seasoned chicken.  Cook until browned all over, then reduce heat and add curry sauce.  Cook with sauce over low heat approximately 15 minutes, or while rice is cooking.

2 cups quick-cooking brown rice
1 3/4 cups water or water and chicken stock mix
2 T extra virgin olive oil
1 large red bell pepper, chopped
5 green onions sliced, green tops reserved
2 cloves garlic, minced
Handful of fresh almonds, chopped

Heat olive oil in sauce pot over medium heat.  Add dry rice and stir, coating rice with oil.  Toast rice in oil for 5-6 minutes.  When rice has toasted, add veggies and liquid.  Once liquid is added, cook according to package directions.

When rice is finished, give it an extra stir to combine.  Serve a scoop of rice pilaf and top with chicken curry.  Top with green onion tops and chopped almonds.  Enjoy!

In the essence of honesty, I will say that my "good eater" daughter took one look at this and declared "I don't like it."  Then again, she tends to reject anything with cumin but I keep pushing it on her.  Optimistic of me, right?  We finally cajoled her to take one courtesy bite of chicken and then she was served a bowl of rice pilaf, which she ate well so I'd call that a semi-success.  My "picky eater" son loved it and ate nearly his whole bowl.  Go figure!