Recipe for Chicken Curry Risotto – a hearty, spicy dinner with peas and raisins
1 large boneless, skinless chicken breast
½ small red, chopped small
3 large garlic cloves, chopped small
1 T unsalted butter
1 T extra virgin olive oil
¾ C Arborio rice
½ C raisins
120-170g frozen peas, thawed and brought to room temperature
Half an apple cut into 1cm cubes
1 T curry powder
2 ¾ C organic chicken stock
a pinch of red pepper flakes for taste enhancement
pinch of salt
Parsley for garnish
Chutney for table
Season chicken breast with granulated garlic and fresh black pepper. Cook in panini grill, George Foreman grill or saute until done. Set aside.
Heat the butter and 1 T olive oil tin a 10 inch saute pan over medium-high heat until it starts to brown or smoke slightly.
Add the onion and sauté on medium heat until soft, about 2 minutes. Add the garlic and seasonings and saute another minute, stirring frequently.
Add the rice to the pan and saute the rice about 3-5 minutes or until you can smell it opening up, but before it browns. Stir it frequently.
Add the raisins, apple and just enough of the broth to cover the rice. Bring it to a low simmer, stirring occasionally. Keep adding the liquid each time the rice has absorbed the previous batch. Continue until all of the liquid is added and absorbed. This should take about 20 minutes.
Stir in the peas and reserved chicken, cover and let simmer for about 2-3 minutes more while flavors integrate. Serve immediately as the peas are best when just barely cooked.
NOTE: The risotto should be served moist but not soupy. Add a little liquid if it is too dry.