If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a dish my dad used to make for my brother and I when he was left with dinner duty. It's incredibly easy and fast with a creamy, bold curry sauce. You don't need a million ingredients to make a great indian flavored meal! - Danielle Oron
For the Chicken Curry
- 4 boneless skinless chicken breasts
- 4 tablespoons yellow curry powder
- 1 teaspoon fine salt
- 1 tablespoon vegetable oil
- 1 1/2 cup heavy cream
- 1 tablespoon cilantro - optional
For the rice
- 2 cups brown basmati rice
- 4 cups water
- 1 bouillon cube
- 1/2 teaspoon fresh pepper
- 1/4 teaspoon salt
- To make the rice, add all the rice ingredients into a medium, heavy bottom pot with lid and bring to a boil over high heat.
- Once the water is boiling, turn the heat to low, cover with lid, and simmer for 25 minutes.
- Turn the heat off from under the rice and let steam for at least 10 more minutes. Don't lift the lid!
- Cut the chicken breasts into 1" cubes
- In a bowl, toss the chicken with the curry powder and salt until it is completely coated.
- Heat the oil in a large skillet over medium - high heat.
- Add the chicken to the skillet and sear for 7-8 minutes turning the chicken to brown on all sides.
- Add the cream to the skillet.
- Turn the heat to medium - low and simmer for 13-15 minutes until the cream is a deep yellow and thick.
- Plate the rice, top with the chicken, pour the sauce over top, and garnish with chopped cilantro. Enjoy!