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
Ingredients
- For the Chicken Curry
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4
boneless skinless chicken breasts
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4 tablespoons
yellow curry powder
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1 teaspoon
fine salt
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1 tablespoon
vegetable oil
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1 1/2 cups
heavy cream
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1 tablespoon
cilantro - optional
- For the rice
-
2 cups
brown basmati rice
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4 cups
water
-
1
bouillon cube
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1/2 teaspoon
fresh pepper
-
1/4 teaspoon
salt
Directions
-
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.
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Once the water is boiling, turn the heat to low, cover with lid, and simmer for 25 minutes.
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Turn the heat off from under the rice and let steam for at least 10 more minutes. Don't lift the lid!
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Cut the chicken breasts into 1" cubes
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In a bowl, toss the chicken with the curry powder and salt until it is completely coated.
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Heat the oil in a large skillet over medium - high heat.
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Add the chicken to the skillet and sear for 7-8 minutes turning the chicken to brown on all sides.
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Add the cream to the skillet.
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Turn the heat to medium - low and simmer for 13-15 minutes until the cream is a deep yellow and thick.
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Plate the rice, top with the chicken, pour the sauce over top, and garnish with chopped cilantro. Enjoy!
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