Rating: 4 stars
50 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 5
Sara Quessenberry

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Credit: Sang An

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • 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.

  • 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.

  • Heat remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes.

  • 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.

  • Divide the rice among bowls. Top with the chicken curry and sprinkle with the basil and almonds.

Nutrition Facts

591 calories; calories from fat 70%; fat 46g; saturated fat 22g; cholesterol 188mg; sodium 860mg; carbohydrates 14g; fiber 4g; sugars 3g; protein 34g.
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