Chicken Curry with Rice

When I was a child this was a staple in our household. So I am partial to the way my Mom makes it vs. what you get in an Indian restaurant. That being said, I'm open to experiment.

Cook 1 cup of brown rice in 2 cups of Chicken broth.  If store bought, watch out for MSG and secret gluten.

Ingredients:

4 Tablespoons butter
2 Tablespoons oil
2 large onions diced
4 cups of finely chopped celery
1 minced jalapeno, optional if you want it mild
2 Tablespoons ground Coriander
2 Tablespoons ground Cumin
1 teaspoon ground ginger
1 teaspoon mustard powder (if you have it, if not don't worry)
2 teaspoons turmeric powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cinnamon
1 lb of boneless Chicken, or 2 lbs of thighs and drums (do not cut up)

Get all the spiced together in a small dish.  Cut the chicken against the grain, into small pieces, so it shreds when it cooks.  Start by sauteing the onion in the fat until just starting to brown.  Add the chicken or chicken pieces and cook for a few minutes.  Add in the celery and jalapeno and saute for a few more minutes.  Add spices and stir for one minute before adding in 2 cups of the broth.  Bring to a simmer and cook with the lid cocked for 20 minutes.


Juice from 1 lemon, optional, put in at the last minute for a bright, fresh, taste.
To temper the spice, top with sour cream.

Serve over rice, serves 4-6.