I am now attempting to see how fast I can put a post together with this new software I found called Blogo. So we are off and running!

This dish is another great leftover dish to use that remaining chicken you have from the wonderful Roast Chicken you made the other night :)

Start With The Rice

While it is cooking, oh about 20 minutes for white rice (I like basmati,) and maybe 45-50 minutes for brown rice, which is what we have here, you will make the Curried Chicken.

Brown rice is my definite favorite. It makes me feel like I’m doing something good and healthy.  And I need as much of that as absolutely possible, because you can bet I love my Dark Chocolate with Mint 3 Musketeers bar!  Yes, I do. I admit it.

Cooked Brown Rice

If you don’t own a rice cooker, I semi-implore you to go get one. You can live without one. That is for sure. And if you are doing serious budget work, then don’t get it, but if you can fit it in, this is another of my favorite kitchen tools.

Why I Like Rice Cookers

I can put all the ingredients in several hours ahead of time. Rice, water, olive oil, salt. Then just let it sit there, all afternoon if necessary, and when I’m ready, all I have to do is flip that little switch and perfect rice is on the way.  All by itself. Amazing. I think I got this at StuffMart.

Groan.  Fuzzy photo.

Now on with the Curry. Saute some onions and celery. I think this was 1 onion and maybe 4-5 stalks of celery sauteed in butter or coconut oil.

Get your milk out.

And just splash some in there. Maybe a cup or so.

And now for the curry. I like a lot, so make sure you have more than just a teaspoon on hand.

Gosh, I think I probably put at least 3 tablespoons in. After a bit you can taste and add more curry or more milk depending on your tolerance for spice.

Now stir it up and add some salt and pepper to taste.  Mmmm.  That is starting to look good!

And now, I know you saved that good chicken broth from the bottom of your pan when you made that Roast Chicken. And put it in a jar. Right? Ok, next time. Just use some bouillon or canned broth if you don’t have this. I sure don’t mean to make you feel bad. Just joking around :)

So after you have skimmed that fat off the top and thrown it away, take a few tablespoons of this gelled up broth and stir it in.

Add your leftover chicken.

Add some chopped vegies of any sort. I have broccoli and cauliflower because it was going to go bad if I didn’t use it, but usually I use frozen vegetables.

This dish definitely needs more color and I just happened to have the cooked carrots from the Roast Chicken, so we will add those too.

They were stored in the fridge with the chicken.  Ok.  They are not gross or anything :)

And there you have it. You really want it a little soupy so you can pour the curry sauce over the rice.

Enjoy ladies. Another very easy dish. I have reheated this in my cast iron pan twice this week for lunch.

Let’s see.  That took 1 hour and 7 minutes.  Probably a record.  But that doesn’t mean much.  This was one of the easier topics.

And by the way, I have been on a recipe rampage lately.  Promise I will get to some other topics soon, but you know how it is.  Gotta just go with the flow.

Love you guys for reading these ramblings!




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