Chicken Curry

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Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 591 calories
    • Calories 70 calories from fat
    • Fat 46 g
    • Sat Fat 22 g
    • Cholesterol 188 mg
    • Sodium 860 mg
    • Protein 34 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 4 g
  • June 2006

Ingredients

  1. Check 1cup white rice
  2. Check 1pound boneless, skinless chicken breasts
  3. Check 2tablespoons curry powder
  4. Check 1/4teaspoon ground cinnamon
  5. Check 2tablespoons olive oil
  6. Check 1 medium yellow onion, thinly sliced
  7. Check 2 medium zucchini, thinly sliced
  8. Check 1 1/2cups low-sodium chicken broth
  9. Check 1 1/2cups heavy cream
  10. Check 1 1/2teaspoons kosher salt
  11. Check 1/4teaspoon black pepper
  12. Check 1/2cup fresh basil leaves, torn
  13. Check 1/4cup (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.