Chicken Curry

Chicken Curry
Sang An
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preparation
15
minutes
cooking
30
minutes
Serves 4

Ingredients

1
cup
white rice
1
pound
boneless, skinless chicken breasts
2
tablespoons
curry powder
1/4
teaspoon
ground cinnamon
2
tablespoons
olive oil
1
medium yellow onion, thinly sliced
2
medium zucchini, thinly sliced
1 1/2
cups
low-sodium chicken broth
1 1/2
cups
heavy cream
1 1/2
teaspoons
kosher salt
1/4
teaspoon
black pepper
1/2
cup
fresh basil leaves, torn
1/4
cup
(1 ounce) almonds, roughly chopped

Directions

  1. Cook the rice according to the package directions.
  2. Rinse the chicken and pat dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle with the curry and cinnamon, toss, and set aside.
  3. Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
  4. Heat remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes.
  5. Add the broth, cream, salt, and pepper. Bring to a simmer. Return vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
  6. Divide the rice among bowls. Top with the chicken curry and sprinkle with the basil and almonds.
Sara Quessenberry
June 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 70 %
  • Fat 46 g
  • Sat Fat 22 g
  • Cholesterol 188 mg
  • Sodium 860 mg
  • Carbohydrate 14 g
  • Fiber 4 g
  • Sugar 3 g
  • Protein 34 g
What does this mean? See Nutrition 101.

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