Curried Chicken

• 3/4 cup long grain rice
• 8 ounces skinless, boneless chicken breasts
• 1 teaspoon olive oil
• 1 8-ounce onion or 7 ounces chopped onion (1 2/3 cups)
• 1 large clove garlic
• 1 teaspoon ground cumin
• 1 teaspoon fennel seed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground ginger
• 1/4 teaspoon hot-pepper flakes
• 4 ounces whole peeled carrots or 4 ounces chopped carrots ( 3/4 to 1 cup)
• 1 1/2 pounds ripe field tomatoes
• 2 tablespoons no-salt-added tomato paste
• Fresh pineapple
• Fresh coriander

1. Combine 1 1/2 cups water with rice in heavy-bottomed pot.
2. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
3. Meanwhile, wash, dry and cut the chicken into small chunks.
4. Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden.
5. Remove and set aside.
6. Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
7. Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces.
8. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
9. Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
10. Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce.
11. Serve over rice.

long grain rice, skinless, olive oil, onion, clove garlic, ground cumin, fennel seed, ground coriander, turmeric, ground ginger, hotpepper, carrots, tomatoes, nosalt, pineapple, fresh coriander

Taken from cooking.nytimes.com/recipes/3139 (may not work)