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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 cups 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!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
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