Description:
Simple and Easy to make

Ingredients:
For spicy rice:
1 teaspoon Each coriander seeds, cumin seeds, mustard seeds
2 cups Basmati rice, prepared according to package directions
3 tablespoons Vegetable or canola oil, 3 turns of the pan
1 1/3 to 1 1/2 pounds Chicken breast tenders, diced
2 to 4 cloves Garlic, minced, mild to extra spicy
1 To 2 inches fresh ginger root, minced or grated, mild to extra spicy
1 Large yellow skinned onion, peeled and chopped
1 can Chicken broth, about 2 cups
2 tablespoons Curry paste, mild or hot
Coarse salt
2 tablespoons Flour

Directions:
Preparation
Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed.

Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes.

Serve over rice. Garnish with any or all of your favorite toppings.