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
boneless skinless chicken breasts
yellow curry powder
1 1/2 cups
cilantro - optional
For the rice
brown basmati rice
In This Recipe
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!