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Curried chicken and peas basil pilaf

8/7/2013

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Recipe: Curried chicken and peas basil pilaf

Start by marinating chicken in your favorite curry mix. Also make some plain rice on the side. Some people suggest cooking rice after adding to chicken but personally I feel cooking rice prior allows for the various flavors to blend in without getting "boiled" while the rice is being cooked.


Next in a skillet add some olive, mustard or sesame oil (enough for the chicken as well as rice) and some whole cumin seeds. Also add a cinnamon stick and few cardamoms. Next tear up several fresh basil leaves and add them to the hot oil. As these herbs and spices arereleasing their aromas, add the marinated chicken. Once the chicken is 3/4 th. cooked, thenadd the previously cooked rice. Also add fresh shelled English peas. Frozen will do, just that fresh ones taste so much better.

Then add some dried garlic cloves and some shallots, cover and cook over mild heat for a few minutes. As this pilaf mix gets cooked, it will release wonderful aromas- right from strong basil and cardamon to mild cumin and cinnamon- wonderfully balanced by the thickfragrance of garlic and shallots... and viola- your Curried Chicken & Peas Basil Pilaf is ready!:-) 

While serving, tear up and cut a couple of fresh basil leaves to top up as a fragrant, pretty garnish...

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    Author

    Juma Vera comes from the original Vedic Tradition, one of world’s oldest living cultures. 

    Her educational background is in Physical Sciences and Quantum Mechanics. 

    Maitreyi  has several certifications in various Natural Health Remedies & Holistic Healing.

    She is an Ayurveda Specialist & Nutritionist and a Certified Aroma, Color and Crystal Therapist.

    ​In addition, she is attuned to Reiki Energy Level I & II. 

    Also, check out:
    Maitreyi Paradigm where she explains  "The Art & Science of Being Happy".

    Here you will find information, help and support... to vibrantly live your life with joy and exuberance.

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