The Queen’s Kitchen


Curry Rice with Mango Sauce February 2, 2006

Filed under: Side Dish/Salad — Carrie @ 7:27 pm

1 T. cooking oil
1 leek OR 4 green onions, chopped
2 carrots, grated
2-3 tsp. curry
2 cups chicken stock (you can use bullion cubes and water if you want)
1 cup instant rice (the amount of chicken stock and rice may vary by the type of rice you are using–check package for directions)

Heat oil in a medium sauce pan. Add leek (or onions) and grated carrots. Saute until soft.
Add the chicken stock to the onions and carrot and bring to a boil. Stir in the curry, then add the rice. Stir well, then cover and let simmer on low for 20-25 minutes.

2 T. mango chutney
1/2 cup (2 dl) sour cream
1/8 tsp. salt

Combine all ingredients and stir well.
This may be served with any type of Indian meal from tandoori chicken, to curry to marianated beef.


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