chicken curry with rice

We made Chicken Curry with Rice for the first time a year ago and it was DELISH. If you have never tried Chicken Curry you should. It is so good. We have tried this recipe with both broccoli and zucchini, and it's super yummy with both. Enjoy.


Chicken Curry with Rice

2-3 boneless skinless chicken breasts, cut into 1-inch pieces
2 Tablespoons curry powder
1/4 teaspoon cinnamon
2 Tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups chicken broth
1 1/2 cups milk
3 Tablespoons cornstarch
1 1/2 teaspoons salt
1/4 teaspoon black pepper
Cooked white rice
1/2 cup fresh basil leaves, torn (optional)
1/4 cup almonds, roughly chopped (optional)

Place the chicken pieces in a bowl. Sprinkle with the curry and cinnamon; toss and set aside. Heat 1 Tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 3-5 minutes. Transfer to a plate.

Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes. Add the broth, salt and pepper. In a small bowl combine the milk and cornstarch, stir until combined. Add the milk to the chicken mixture. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, about 5-7 minutes. For a little stronger curry flavor you can add more of the curry powder to the chicken mixture. I do.

Serve the curry over the rice. Sprinkle with the basil and almonds.