Bombay Chicken and Rice

I honestly do not remember how I came across this recipe. Over the years I have changed the recipe a bit. The original recipe used all canned ingredients; chicken, English peas and plain diced tomatoes. I wanted more spice and fresh ingredients. So I started using left over chicken or even grilled chicken. I punched up the spice by using Rotel tomatoes. This recipe is spicy! So if you can't handle the heat, use plain tomatoes or mild Rotel. This time I used the rest of the poached chicken from the Curried Chicken Salad I just made. Sometimes I make the rice with out the chicken and grill a chicken breast seasoned with curry powder. Both techniques are delicious. I LOVE the warm and spicy flavors of India in the rice dish. The texture is great too. I like the crunch of the cashews and the fresh pop of the peas. It is another quick meal that is flavorful and colorful to boot.

Bombay Chicken and Rice

Servings: 4

Ingredients

2 Tbsp. butter

6 oz. box curry rice pilaf mix

10 oz. skinned and boned poached chicken, diced

10 oz. can original Rotel tomatoes, drained

1 cup frozen peas

1/2 cup unsalted cashews

Directions

Prepare the rice according to package directions for stovetop or microwave. Stir in the chicken, tomatoes, and peas in the last 15 minutes of cooking time. Cook according to directions until the rice is tender and most of the liquid is absorbed. Serve garnished with the cashews.

Note: If you cannot find a curry pilaf mix, add 1 tablespoon of curry powder when you add the seasoning mix.

Linking to:

Dizzy Busy & Hungry: Wine'd Down Wednesday

Buns In My Oven: What's Cookin' Wednesday

Miz Helen's Country Cottage: Full Plate Thursday

Turnips 2 Tangerines: Four Seasons Blog Hop

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. enPlace: See Ya in the Gumbo

Chicken Basil Cashew

I think I mentioned before, that I had been introduced to Thai food and then suddenly the local restaurant closed. Still so sad. Well I decided to attempt to make another dish we ordered there. They use to make a Chicken Basil Cashew. It was incredible!!!! It had thinly sliced chicken, green beans, lots of basil and cashews. The sauce has an incredible Thai flavor. I am sure my recipe is less than authentic but it sure fixes the Thai craving. I used regular basil, many recipes I saw recommend thai or holy basil. Those varieties are hard to find in my area. I started with finely minced garlic and jalapeno, it is really almost a paste. You can adjust the heat level by adding more jalapeno if you like really spicy foods. I have made it three times now and I like the heat from a serrano more than the jalapeno. I have used both fresh and frozen green beans both are great. So next time you see basil grab it! This is a perfectly great use of the herb.

Chicken Basil Cashew

Serves 2  to 4

Ingredients

5 cloves garlic, minced

1 jalapeno or serrano chili, seeded and thinly sliced crosswise

4 tsp canola oil

2 boneless skinless chicken breast, thinly sliced

2 cup fresh green beans

2 teaspoon fish sauce

2 teaspoon soy sauce

2 teaspoon brown sugar

1/2 teaspoon black pepper

2 cup fresh basil, loosely packed

Cashews, for a garnish

1 cup long grain white rice, prepared per package directions

Directions

Minced together garlic and chiles using a large knife, smear with the side of the knife to paste it a little. Heat oil in a wok or large skillet over medium-high heat. Add garlic mixture. Cook, stirring constantly, until garlic is just golden, about 20 seconds. Add chicken; cook, stirring often, until chicken is cooked through, about 4 minutes. Add green beans and continue to cook another minute. Stir in fish sauce, soy sauce, sugar, and pepper. Add basil; cook, stirring constantly, 1 minute. Season with more pepper, if desired. Serve over rice. Garnish with basil and cashews.

Linking to:
See Ya in the Gumbo
The Tumbleweed Contessa: Spicy! Saturday Dishes Linky Party
                                       Chicken - Saturday Dishes Linky Party
Carole's Chatter: Food on Friday - Thai Food