Chicken Curry Risotto

You have only an hour to make a nice family dish. Do not worry, risotto is always something you can prepare. This time I added a little bit of oriental taste to Italian dish – and it turned great. Of course you can always make your own combination. This recipe allows you to omit anything you do not like or you do not have at home.

The best thing if you have some time to cut marinade small pieces of chicken breasts small pieces in mustard. If not, just massage the mustard in the meat and it will do fine. Fry them on the olive oil until get nice and golden. Take it out of the pan and let them wait you comfortably wrapped in an alufoil.

Add the onion in the pan, season with salt and add the spices of your choice (I put sweet curry, turmeric, cumin, garlic powder, pepper, ginger powder). Add rice (100ml per person) – this time I have mixed long grain red and white rice. Stir it well, add finely chopped dry apricots (you can replace them with any dry fruit), and continue cooking while adding stock. Mind you for some rice you will need 45min of cooking, while for some other 15-20minutes will be enough (read the labels, please).

When rice is cooked, return the chicken to the dish, add some Worchester sauce and taste if it is OK for you. Remove the pan from the heat, add 1 knob of butter and stir well. Cover and allow to sit for 2 minutes – this is the very important, as this is when it becomes creamy and cool a little bit before adding citruses. Final touch –add just few drops of lemon essential oil, or squeeze of real lemon.  Serve with fresh mixed green salad, or cherry tomatoes. And guess what- can be easily packed in the lunch box.