RCI-MT.004.0109.001
Calcutta Chicken and Rice
Makes 4 servings.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- choice broiler-fryer pieces8 unit
- 1 unit
- 2 tablespoons
- onion1 mediumsliced and separated into rings
- 1 to 1½ tablespoons
- x 10½-ounce can chicken gravy1 unit
- 3 tablespoons
- 3 tablespoons
- 2 to 3 cups
Method
1
Season the chicken pieces evenly with salt and ground black pepper on both sides.
2
Heat butter or margarine in a large skillet over medium-high heat until melted and foaming.
2 minutes
3
Add the seasoned chicken pieces to the hot skillet and cook until browned on all sides, approximately 8–10 minutes total.
9 minutes
4
Remove the browned chicken from the skillet and set aside on a plate.
5
Add the sliced onion rings to the same skillet and cook for 3–4 minutes until softened and lightly browned.
4 minutes
6
Stir in the curry powder and cook for 1 minute to bloom the spices and release their flavors.
7
Pour in the chicken gravy, then add the orange marmalade and catsup; stir well to combine all ingredients.
8
Return the browned chicken pieces to the skillet, nestling them into the sauce and ensuring they are mostly submerged.
1 minutes
9
Reduce heat to medium-low, cover the skillet, and simmer for 25–30 minutes until the chicken is cooked through and tender.
28 minutes
10
Serve the chicken and its sauce over the hot cooked rice, distributing the onion rings and sauce evenly among the servings.