I got this recipe from a cooking class that Sarah and I went to at Macey's. I really miss them. The guy who taught the class served his mission in Russia and this was one of the recipes he brought back with him. Sterling is absolutely in love with it. We made it last night for a friend of ours who also served in Russia. We asked how authentic it was but he is too nice and just kept saying it was great, so we may never know. I know the picture doesn't look super appetizing, but trust me it's delicious.1 Large chicken breast, cut into cubes (We use the chicken tenders so it takes about 4-5)
1 small onion, chopped
2 medium carrots, grated
1 c. rice, cooked according to the package
1-2 cloves garlic, chopped
Chicken Bouillon Granules - They work better than just the cubes, but I imagine you could
smash up a cube.
Curry powder to taste
1-2 T Oil
In a large skillet, sometimes we even break it into 2 skillets for easier cooking, heat the oil. Sprinkle the bouillon on the chicken, I always use extra because that's my favorite flavor in the dish, and place in the hot oil. Fry for about 5 minutes, then add rice, carrots, onions and garlic to the chicken. Use more oil as needed. Sprinkle the chicken mixture with the curry power, continue cooking until nicely browned. The browning can take awhile. Turn the temperature down and flip it every few minutes. We like it more on the crispy side.
