Curried Chicken Rice With Sweet Peppers & Onion & A Trip to The Ansar Gallery

image

image

All the wonderful and healthful ingredients for my Curried Rice. The peppers I found at the new International Market were the most beautiful (like out of a still life painting) and reasonable I ever bought.

image

The Ansar Gallery is a store in Tustin I will be shopping at for the rest of my life. Shopping here will blow your mind-if you love making dishes from all over the world. The quality of the produce and bakery items-made in house, chicken, fish, meats and other items-including household and clothing, fragrances etc is outstanding.

image

My friend Wendy Le Blanc who lives about a half mile from this cool store. We walked yesterday and got our exercise. I saw so many things I want to go back and get another time when I have someone who drives with me-and a hell of a lot more moolah!

image

These beauties were only $1.50 a pound!

image

image

image

Exotic olives from all over the world, tabouli, and hummus and dolmas. Wait until my friend Mike Darras sees and experiences this place. He is from Jordan.

image

Hummus and all things wonderful here to make Middle Eastern delicacies and meals to remember.

image

Cheeses from all over the world

image

Baker making huge flatbreads with toasted sesame seeds. They were delicious too!

image

Maked cookies, cakes and breads from all over….baklava, mamoul and countless others I love.

image

image

image

Recipe for the Curried Rice with Chicken:

2 cups long grain rice or basmati rice

4 cups water or chicken stock

Two orange sweet peppers chopped into 1/2 inch pieces

One half white onion chopped into one half inch pieces

Two tablespoons of Garam Masala Curry Powder. (At the Ansar Gallery I got a huge plastic container of the most fragrant, delicious Garam Masala Curry Powder for a little over $2! I have never seen spices sold in bulk bins like here!)
Whenever I need a spice I will come here.

How To: In a large 5 quart or 6 quart skillet mix two tablespoons curry powder, onions and sweet peppers and a little canola oil to medium high heat. Sautee on medium high heat a little and fragrance from spices come out.

Add in long grain rice and keep sauteeing a few minutes, until all rice grains are coated with oil and spice mixture.

Add in 4 cups water and bring to simmer on medium high heat. Once mixture begins simmering, turn heat down to medium low and cook-watching-with a pan with glass lid- until all water is absorbed into the rice grains.

Take all the meat off a rotisserie chicken from Ansar Gallery and add it to the top of the cooked rice and mix with a spoon to mix throughout.

Linda and Wendy both loved this rice.

I didn’t add but a little salt to the dish. You can add however much you like or none at all.

Enjoy.

You can have this for lunches or dinners through the week.

Polly Motzko

May 24th, 2014