It's no longer on the Becky Higgins blog, so the link I have for it here doesn't work....
Anyway, I switched it up a bit.... so I'll edit those changes in also.
Chicken Curry ** though, I call it 'Basil Chicken Curry'
Via Real Simple Magazine
Ingredients
1 cup white rice (I make 1 1/2)
1 pound boneless, skinless chicken breasts (I use 4 breasts)
2 tablespoons (or more - I use at least 3) yellow curry powder
1/4 teaspoon ground cinnamon (do NOT overdue the cinnamon.... repeat, do NOT)
2 tablespoons olive oil (or more)
1 medium yellow onion, thinly sliced (I use a large)
2 medium zucchini, thinly sliced (I use 4 cups vegetables.... broccoli, cauliflower, peppers, yellow squash)
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream (I use 2 cans of coconut milk)
1 1/2 teaspoons kosher salt (you can flavor to taste after you add it)
1/4 teaspoon black pepper (you can flavor to taste after you add it)
1/2 cup fresh basil leaves, torn (and I add about 2 teaspoons of dried basil to the cinnamon-curry sprinkling)
1/4 cup (1 ounce) almonds, roughly chopped (can also use cashews..... and I use a 1/2 cup of nuts)
Directions
Cook the rice according to the package directions.
Rinse the chicken and pat dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle with the curry and cinnamon (and basil), toss, and set aside.*
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes.
Add the broth, cream, salt, and pepper. Bring to a simmer. Return vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
Divide the rice among bowls. Top with the chicken curry and sprinkle with the basil and almonds.
*I mix the curry, cinnamon and basil together, then toss into the chicken.
For next time.....
Ingredients
1 cup white rice
1 pound boneless, skinless chicken breasts
2 tablespoons (or more) curry powder
1/4 teaspoon ground cinnamon
1 tablespoon dried basil
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1/2 cup red pepper, chopped
2 cups broccoli florets, trimmed and chopped
1 1/2 cups low-sodium chicken broth
1 1/2 cups coconut milk
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped
Directions
Cook the rice according to the package directions.
Rinse the chicken and pat dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle with the curry, cinnamon and basil, toss, and set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, broccoli and red pepper and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes.
Add the broth, cream, salt, and pepper. Bring to a simmer. Return vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
Divide the rice among bowls. Top with the chicken curry and sprinkle with the basil and almonds.
Anyway, I switched it up a bit.... so I'll edit those changes in also.
Chicken Curry ** though, I call it 'Basil Chicken Curry'
Via Real Simple Magazine
Ingredients
1 cup white rice (I make 1 1/2)
1 pound boneless, skinless chicken breasts (I use 4 breasts)
2 tablespoons (or more - I use at least 3) yellow curry powder
1/4 teaspoon ground cinnamon (do NOT overdue the cinnamon.... repeat, do NOT)
2 tablespoons olive oil (or more)
1 medium yellow onion, thinly sliced (I use a large)
2 medium zucchini, thinly sliced (I use 4 cups vegetables.... broccoli, cauliflower, peppers, yellow squash)
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream (I use 2 cans of coconut milk)
1 1/2 teaspoons kosher salt (you can flavor to taste after you add it)
1/4 teaspoon black pepper (you can flavor to taste after you add it)
1/2 cup fresh basil leaves, torn (and I add about 2 teaspoons of dried basil to the cinnamon-curry sprinkling)
1/4 cup (1 ounce) almonds, roughly chopped (can also use cashews..... and I use a 1/2 cup of nuts)
Directions
Cook the rice according to the package directions.
Rinse the chicken and pat dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle with the curry and cinnamon (and basil), toss, and set aside.*
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes.
Add the broth, cream, salt, and pepper. Bring to a simmer. Return vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
Divide the rice among bowls. Top with the chicken curry and sprinkle with the basil and almonds.
*I mix the curry, cinnamon and basil together, then toss into the chicken.
For next time.....
Ingredients
1 cup white rice
1 pound boneless, skinless chicken breasts
2 tablespoons (or more) curry powder
1/4 teaspoon ground cinnamon
1 tablespoon dried basil
2 tablespoons olive oil
1 large yellow onion, thinly sliced
1/2 cup red pepper, chopped
2 cups broccoli florets, trimmed and chopped
1 1/2 cups low-sodium chicken broth
1 1/2 cups coconut milk
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped
Directions
Cook the rice according to the package directions.
Rinse the chicken and pat dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle with the curry, cinnamon and basil, toss, and set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, broccoli and red pepper and cook until softened, 3 to 5 minutes. Transfer to a plate.
Heat remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes.
Add the broth, cream, salt, and pepper. Bring to a simmer. Return vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
Divide the rice among bowls. Top with the chicken curry and sprinkle with the basil and almonds.