Quick Chicken Curry
Turns out making curry doesn't have to be an all-day event. Who knew? (Well ... now you do!)
- 1½ cups jasmine rice
- 1 lb chicken tenders
- 2 tbsp curry powder
- ¼ tsp ground cinnamon
- 2 tbsp extra-virgin olive oil, divided
- 1 (10-oz) package frozen chopped onion
- 2 medium zucchinis, sliced
- 1 (15¼-oz) can chicken broth
- 1 (13½-oz) can light coconut milk
- 1 tsp salt
- ½ tsp pepper
- ½ cup fresh basil leaves, snipped with scissors, divided
- ¼ cup chopped almonds, divided
Cook rice according to package directions.
Meanwhile, in the bottom of a medium-sized mixing bowl, place the chicken tenders, sprinkle with curry powder and cinnamon, and set aside.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil and add the onion and zucchini, stirring well to mix. Reduce the heat to medium and cook until tender, about 5 to 6 minutes. Empty the vegetables from the skillet to a plate.
Turn the heat back up to medium-high and add the remaining oil to the skillet. Add the chicken tenders and cook for about 5 minutes, stirring frequently to brown on all sides.
Add the broth, coconut milk, salt, and pepper to the chicken and bring to a boil. Reduce the heat to low and add the cooked onion and zucchini. Cook for 6 to 8 minutes, until the chicken is thoroughly cooked.
Serve each portion of rice in a bowl or rimmed plate, top with the chicken mixture, and sprinkle with the basil and almonds.
- Not sure about curry flavor for your family? Start with just 1 teaspoon or so of the curry powder the first time you make this dish. You can always make it again with the full 2 tablespoons.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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