NICOLE Recipe » Easy Chicken Curry in a Hurry

This is a quick and easy curry in a hurry recipe I use to spice up meal time during the week. This also makes great leftovers! By adding a couple of extra items to your shopping list each week you can make this delish meal anytime! Pork can also be substituted for chicken in this recipe.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup basmati rice
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 large yellow onion, halved and sliced
• 1 clove garlic, minced
• 1 pound skinless, boneless chicken breasts, cubed
• 1 (14.5 ounce) can stewed tomatoes
• 1 (14 ounce) can coconut milk
• 3 tablespoons ground cumin
• 3 tablespoons curry powder
• 1 teaspoon chili powder
• 1 teaspoon paprika

Cooking Directions

1. Heat butter and olive oil over medium heat in a saucepan. Add rice once butter has melted and cook, stirring frequently, until fragrant, 3 to 4 minutes. Pour in chicken broth and stir to combine. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender and fluffy, about 20 minutes.
2. While rice is cooking, heat a large saucepan over medium heat; add olive oil. Mix in onion and garlic and cook, 2 to 3 minutes. Add chicken and cook until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from the pan and transfer onto a plate.
3. Add tomatoes, coconut milk, cumin, curry powder, chili powder, and paprika to onion-garlic mixture. Cook for 5 minutes; add chicken back into mixture. Reduce heat to low, cover, and let simmer until rice has finished cooking. Serve rice with curried chicken mixture on top.

Nutrition Facts

• calories457.5
• carbohydrateContent37.1 g
• cholesterolContent50.2 mg
• fatContent26.4 g
• fiberContent3.7 g
• proteinContent21.8 g
• saturatedFatContent15.3 g
• sodiumContent609.5 mg
• sugarContent4.2 g