This is an original from our family! It’s roots are in a side dish that had just wild rice and a wonderful curry sauce made with egg yolks and half and half. The result is a kind of custard surrounding the other ingredients. To evolve this into a main course dish we changed the rice to brown basmati and added chicken, carrots, onions and golden raisins. (The original side dish recipe had the bacon, of course!) We like to garnish it with toasted almonds and serve with a side of chopped apples sprinkled with cinnamon to lighten things up a bit. We hope you enjoy!
Ingredients for Curried Chicken and Rice
- 3 chicken breasts (about 1.25 – 1.5 lbs)
- 8 pieces of bacon
- 1 large onion, chopped
- 3 large carrots, grated
- 5 C. cooked brown basmati rice
- 3 C. half and half
- 6 egg yolks
- 3 T. curry powder, plus enough to season chicken breasts before cooking
- 1.5 t. salt
- paprika for seasoning
- 1 C. golden raisins
- 1/2 almond slivers, toasted
Season chicken breasts with curry and paprika and cook under broiler about 15 – 20 minutes, turning halfway through. Meat should be white in the middle and juices run clear. When chicken has cooled, chop into 3/4 inch cubes.
Preheat oven to 350°. In a large skillet cook the bacon until crisp and set aside. Discard all but 2 T. of the bacon fat. Sauté the onion and carrots in remaining bacon drippings 3 – 5 minutes. Remove to large mixing bowl, add cooked rice, chicken, raisins and crumbled bacon. Mix thoroughly.
Spread rice mixture evenly into a 9″ x 13″ pan. In a large bowl or measuring cup, combine egg yolks, half and half, 3 T. curry powder and salt. Whisk to blend and pour evenly over rice mixture. Bake uncovered for 45 minutes until edges are golden and a custard-like sauce has formed throughout. Serve garnished with toasted almonds.