Mom’s Chicken Curry and Buttery Rice Pilaf

by Rachael Ray Show Staff 9:00 AM, August 27, 2015

Aired August 27, 2015


4 tablespoons butter
1 large or 2 medium Honeycrisp apples, peeled and chopped
2 medium onions, chopped
1 1/2 inches ginger root, peeled and grated
4 large cloves garlic, chopped or sliced
1 small red chili pepper, seeded and chopped
Salt and pepper
3 to 4 tablespoons curry powder*
3 rounded tablespoons flour
5 to 6 cups homemade chicken stock, warmed and the meat from 1 Poached Chicken
1/2 cup mild mango chutney, Patak’s preferred brand 
*To make your own curry powder, toast 1 tablespoon cumin seed, 2 teaspoons each mustard seed, coriander seed and 1 small piece (about 1 inch) cinnamon stick then grind together with 1 tablespoon turmeric, 1/8 teaspoon cardamom, 1/4 teaspoon cayenne or other ground hot red pepper in a spice mill.

For the Rice Pilaf:
4 tablespoons butter
1 cup thin spaghetti, broken into 1- to 2-inch pieces
1 1/4 cup American Basmati rice
Salt and pepper
2 1/2 to 3 cups chicken stock

Thinly sliced scallions whites and greens
Smoked almonds, chopped (Diamond Smoke House brand) or sliced almonds with skins, toasted
Chopped cilantro
Mango chutney


Melt butter in large deep skillet over medium to medium-high heat. Add the apples, onions, ginger, garlic, chili pepper and season with salt and pepper. Cook to tender 7-8 minutes, do not brown. Add curry powder and stir a minute then add flour and stir a minute more, whisk in warm stock and thicken a bit. Stir in the chutney then adjust salt and pepper. Add in chicken and simmer at low bubble while rice cooks.      
Heat a saucepan with a lid over medium to medium-high heat. Add butter to pan and melt until it foams, add spaghetti and brown the broken bits; add rice and season with salt and pepper. Add 2 cups stock and bring to a boil then reduce heat to low and simmer 15-18 minutes, adding a bit extra stock if necessary and shaking pot occasionally. 

Serve the curry and rice with toppings of choice.