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  • Ice cubes
  • 1 to 2 juicy limes (you need 1-ounce juice and a wheel for garnish)
  • 1 ounce golden rum,(recommended: Mount Gay)
  • 6 ounces ginger beer
  • 1/2 ounce dark rum, (recommended: Meyers's)


Fill a highball glass or large wine goblet ...

2011-04-27 17:21:44

Dark and Stormy

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For the chocolate sponge cake:

  • 4 egg whites
  • 2 egg yolks
  • 1/4 tsp. cream of tartar
  • 1 pinch salt
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 1/4 cup cocoa powder.

For the chocolate mousse

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Hello, I'm Jessica, 36 years old. I’m married and have 2 daughters. I know how difficult and nicely is to have family. I shall try to share with you everything I know about motherhood, child, body care and of course I'll open secrets about kitchen.

2011-02-11 21:42:20

About me

Home » Food, Kitchen » Chicken and Rice with Curry Powder


  • 1 cup long-grain rice
  • 4 boneless chicken breast halves, without skin
  • 4 tablespoons butter
  • 1/4 cup chopped red or green bell pepper, or combination green and red
  • 1 clove garlic, minced
  • 1 cup chopped onion
  • 1/2 cup chopped sliced celery
  • 1 can (14.5 ounces) tomatoes
  • 1/4 cup raisins
  • 3 tablespoons blanched sliced or slivered almonds
  • 1/2 to 3/4 teaspoon curry powder
  • 1/2 teaspoon dried leaf thyme, crumbled
  • salt and pepper
  • sliced or slivered almonds for garnish


Heat oven to 375°. Cook rice with water as package directs, just until tender.
Wash chicken and pat dry. Heat the butter in a large skillet; brown chicken on both sides; remove to a 2-quart casserole. Pour off excess butter and add the bell pepper, garlic, onions,  celery, tomatoes, raisins, almonds, and seasonings. Simmer the mixture for 10 minutes.
Spoon the rice over the chicken then pour the sauce over all. Cover with foil and bake for about 25 minutes,  or until chicken is tender. Garnish with almonds, if desired

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