The Month of Italian – Curried Chicken Risotto

Curried Chicken Risotto

Curried Chicken Risotto

 

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This was something that I kind of threw together at the last moment, and it turned out to be quite tasty and easy to make. It’s the month of Italian, and risotto is a traditional Italian dish made from arborio rice.  Curry is Indian, but I’m sure Marco Polo probably brought the spice back to Italy from his year-long stay in India, so this is fusion cuisine.  Please enjoy this easy to make Curried Chicken Risotto with your own garnishes.

You really need to use Arborio rice to make this and good curry powder. Arborio rice is usually available in major supermarkets and can be found in international and Italian markets.  Find out more about Arborio rice on Wikipedia.

If you don’t have chicken, shrimp would be great in this. You can make it vegetarian by omitting the chicken and using vegetable base, or even vegan by using oil instead of butter. Serve it with your choice of accompaniments, chutney, chopped tomato, chopped apple, raisins, coconut, or whatever you like to serve with a curry.

Let’s Make Curried Chicken Risotto

The Month of Italian - Curried Chicken Risotto
Author: 
Recipe type: Main Dish
Cuisine: Italian/Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Mise en Place
Ingredients
  • 1 1/2 cup Rice arborio
  • 2 tablespoon Butter
  • 1 Onions chopped
  • 2 Garlic cloves minced
  • 1/4 cup Bell pepper chopped
  • 1 tablespoon Ginger minced
  • 2 tablespoon Curry powder
  • 1/4 cup peas frozen or fresh
  • 1 cup Cooked chicken
  • 1 tablespoon Chicken base
  • 5 cups Water hot
  • 2 tablespoon Cream
-- Optional Garnishes --
  • 1 Tomato chopped
  • 1 Apple chopped
  • 2 tablespoon Raisins
  • 1/4 cup Coconut shredded
  • 2 tablespoon Chutney
Instructions
  1. Mix the water and the chicken base together and put into a saucepan on low heat.
  2. Melt some butter in a large saucepan and cook the onions until they are translucent
  3. translucent onions
  4. Add the other aromatics, ginger, garlic, peppers
  5. The Month of Italian - Curried Chicken Risotto
  6. Cook them down then add the curry powder
  7. The Month of Italian - Curried Chicken Risotto
  8. Now its time to add the rice. Make sure the rice gets all stirred in nicely
  9. The Month of Italian - Curried Chicken Risotto
  10. Add a ladleful of the chicken base to the pot
  11. The Month of Italian - Curried Chicken Risotto
  12. Let it simmer until you can pull a spoon through and it leaves a mark.
  13. The Month of Italian - Curried Chicken Risotto

    Sorry for the bad picture

  14. Continue adding a little of the broth at a time, stirring occasionally until the rice is soft and all the broth has been used. When most of the liquid has been absorbed, add the chicken
  15. The Month of Italian - Curried Chicken Risotto
  16. Then add the peas and stir until they are heated through
  17. The Month of Italian - Curried Chicken Risotto
  18. Now add the cream and let that cook down it also has been absorbed.
  19. The Month of Italian - Curried Chicken Risotto
  20. The Month of Italian - Curried Chicken Risotto
  21. Serve it with chutney, or you can add chopped tomato, raisins, coconut, and chopped apple as garnish.
  22. Curried Chicken Risotto

    Curried Chicken Risotto

  23. Enjoy with a salad.
Notes
You can omit the chicken and use a vegetable base to make this vegetarian.
Nutrition Information
Serving size: 1 cup Calories: 301 Fat: 11 g Saturated fat: 6 g Unsaturated fat: 1 g Carbohydrates: 38 g Sugar: 11 g Sodium: 103 mg Fiber: 5 g Protein: 14 g Cholesterol: 49 mg

 

The Month of Italian - Curried Chicken Risotto

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

5 Responses to The Month of Italian – Curried Chicken Risotto

  1. Richard says:

    Good day! I made this and it was really good, had enough for lunch the next day to share at work. My friends liked it a lot, too. Thanks!

  2. Marion Cox says:

    Not sure what happened. Maybe my curry was old, but this was kind of boring.

    • arbpen says:

      Marion, it’s important to go through your spices periodically to see which ones are old and need to be tossed. They won’t hurt you, but their flavor will be gone. My suggestion is to get little stickers you can write the date you bought the spice and stick in on the bottom of the jar. That way, you will know which ones should go out. Amazon has some. Spices last about a year or so before they start to degrade. Better luck next time, right?

  3. Wendy Blum says:

    Wow! My whole family liked this. Thanks for posting.

  4. Vivian Stoddard says:

    I love curry. This is just great because it’s just one dish. Less cleaning up! I like coconut, apple, and tomato with my curry, and some super hot chutney to go with it. I’m not afraid!

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