Sang An
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Cook the rice according to the package directions.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

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