Sauté the rice and curry first--the grains will toast and the spices will become even more fragrant.
1 tablespoon unsalted butter
3 tablespoons sliced almonds
1 cup uncooked basmati rice
2 teaspoons curry powder
3 garlic cloves, finely chopped
1 1/2 cups unsalted chicken stock (such as Swanson)
1/2 teaspoon kosher salt
Est. added sugars 0g
How to Make It
Melt butter in a medium saucepan over medium-high heat. Add almonds; sauté 3 minutes. Stir in rice, curry, and garlic; cook 1 minute. Add stock and salt; bring to a boil. Reduce heat; cover and simmer 12 minutes. Remove from heat; let stand 10 minutes before serving.