Chicken Curry in a Hurry with Basmati - Rachael

I am type 2 diabetic. Husband allergic to eggs & chicken but, turkey is okay.

The best thing about this quick chicken curry is the homemade curry mix. Though you can always use store bought, making your own spice blend gives you the chance to experiment with your own curry flavor.
Recipe courtesy of Rachael Ray
Show: 30 Minute Meals
Episode: Don't Get Curried Away
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

subheading: Curry Spice:

1 ½ teaspoons cumin seed

1 ½ teaspoons coriander seed

1 ½ teaspoons yellow mustard seed

1 teaspoon fennel seed

1 teaspoon fenugreek

1 teaspoon black peppercorns

1-inch piece cinnamon stick

A few curry leaves, fresh or dried, if available

4 to 5 cardamom pods

1 tablespoon turmeric

1 teaspoon ground red pepper flake or red chili powder

subheading: Chicken and Vegetable Base:

1 leek

1 small onion

1 to 2 red finger chile peppers, optional

4 cloves garlic

1 inch ginger root

1 apple, large Gala or Honeycrisp

4 tablespoons butter

A few curry leaves, if available

3 tablespoons flour

4 cups chicken stock

1 ¼ cups basmati rice

1 rotisserie chicken, 3 to 4 pounds

About ⅓ cup mango chutney, Patak's preferred brand

Salt

2 store-bought garlic naan bread

Cilantro leaves and 2 scallions, to serve

Directions at foodnetwork.com

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