I've made this recipe twice now, both times with fantastic results. I made a few changes, though. First, I tripled the amount of curry powder following a previous user's recommendations. Second, I realized I didn't have enough chicken broth (only 1 cup) the second time I made this and didn't want to go to the store just for that. Instead, I used the 1 cup of broth, added 2 cups of water and then increased the salt to 1 teaspoonful. As for the almonds, I set my oven to 300 degrees F (arbitrarily), spread 1/2 cup of slivered almonds on a baking sheet, and stuck them in for about 10-15 minutes, while the rice was simmering. After the 10-15 minutes, I turned the oven off but left the almonds inside until the rice was done simmering. They were so crunchy and warm :). Btw, I didn't really taste too much of a difference between the first result and second result, despite the difference in amount of chicken broth used. Thanks for the recipe!!
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I've made this recipe twice now, both times with fantastic results. I made a few changes,...