Featured Ingredient:
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Curried Chicken & Rice
Indian
Main Course
Perfect for a weeknight — single skillet curried chicken and rice. Super easy Indian cuisine without a mess! Bites of chicken seasoned with flavorful Smith & Truslow Organic Curry Powder and curried rice with coconut milk.
Ingredients
- 1 tablespoon olive oil
- 1-1/2 pounds boneless chicken breasts or thighs, cut into 1-1/2" pieces
- 1 small onion, chopped
- 3/4 bell pepper, chopped
1 tablespoon curry powder, and 2 teaspoons
- 1 teaspoon salt, divided
- 3/4 cup basmati rice
1-1/2 cups chicken broth
- 3/4 cup water
- 1/2 teaspoon sugar
- 3/4 cup coconut milk
- fresh cilantro or parsley for garnish
Directions
Heat olive oil in a large (2" deep) skillet with lid. Add chicken, onion, bell peppers, and sauté for a couple minutes.
Add 1 tablespoon curry powder and 1/2 teaspoon salt. Sauté for another minute or two, until the chicken is golden on the outside. (Chicken will not be fully cooked yet.)
Transfer to a plate and tent it with tin foil to keep warm.
In the same pan, combine rice, chicken broth, water, 1/2 teaspoon salt, and remaining 2 teaspoons curry powder. Stir well.
Bring to boil, then reduce to a medium/high simmer. Cover and cook for 15 minutes.
Return chicken mixture to skillet. Do not stir, simply arrange in a single layer on the rice. Cover and cook for 10 more minutes
Uncover, stir in sugar & coconut milk. Add salt, to taste.
Garnish with fresh herbs, if desired. Serve!
