I am a God-loving, husband-adoring, mybabyboys-hugging, mind-reeling, photo-taking, life-documenting, yummyfood-cooking, garden-planting, country-living girl. Writing about life, with boys, in the sticks...
this is life... with boys... in the country...

Wednesday, May 12, 2010

Classic Chicken Curry

Every time I make this recipe I wonder why I haven't made it more recently. It is just that good and so very simple. I got it from here, which is where many of my recipes will probably come from that I post here. I adjusted this a bit, so that it is a one-pot dish. Love it.
Trouble is, Gage and Cooper actually like it now, too. So, we only have enough leftovers for Matt's lunch. Maybe it is time to start doubling it. Anyway, here it is....
Classic Chicken Curry


1.5 lbs boneless, skinless chicken, breasts or thighs
2 Tbsp. curry powder
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 med. yellow onion, thinly sliced
2 med. zucchini, thinly sliced
1 15 oz can low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/4 tsp black pepper
2 1/4 c minute/instant white rice


Cut the chicken into 1-inch pieces and put in bowl, sprinkle with curry and cinnamon, toss, and set aside. Heat 1 tbsp. of the oil in a large skillet (that you have a lid for) over medium heat. Add the onion and zucchini and cook until softened, 3-5 minutes, Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and simmer until the chicken is cooked through, 5-7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture, which I usually do.

Add the uncooked rice to the skillet and stir into the liquid. Put the lid on the skillet, turn off the heat, and let sit for 5 minutes for the rice to cook.


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