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Chicken Curry

Chicken Curry
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2006

Nutritional Information

  • Per Serving
  • Calories 591Calories From Fat 70%
  • Fat 46g
  • Sat Fat 22g
  • Cholesterol 188mg
  • Sodium 860mg
  • Carbohydrate 14g
  • Fiber 4g
  • Sugar 3g
  • Protein 34g
What does this mean? See Nutrition 101 .

Quick Tip

Feel free to use what’s on hand: Substitute coconut milk for cream, eggplant for zucchini, cilantro for basil, or cashews for almonds. 

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