I’m always a little wary of ethnic recipes that I find in magazines, but this chicken curry dish was delicious, so I have to share. I modified it a bit for what we had on hand. Even if you’re not into Indian food (like Michael), you’ll love it. We ate and ate and even Rhys ate. You know it’s universally yummy when a one-year-old will eat it. Give it a try! Especially great with naan.
prep time: 30 minutes
1 lb. boneless skinless chicken breast
2 T. curry powder
1/4 t. ground cinnamon
2 T. olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 c. low-sodium chicken broth
1 1/2 c. coconut milk (or heavy cream)
1 1/2 t. kosher salt
1/4 t. black pepper
cooked white rice
1/4 c. fresh cilantro leaves, torn (can substitute fresh basil)
1/4 c. cashew halves (salted or otherwise – can also subtitute peanuts or almonds)
Rince the chicken and pat dry with paper towels. Cut it into 1″ pieces and place in a bowl. Sprinkle with curry and cinnamon, toss, and set aside. Heat 1 T. of the oil in a large skillet (larger than 10″) over medium heat. Add the onion and zucchini and cook until softened, 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 total. Add the broth, coconut milk, salt and pepper. Bring to a gentle simmer. Return zucchini and onion to the skillet and heat until the chicken is cooked thru, 5-7 minutes. Divide the rice among individual bowls, top with the curry, and sprinkle with cilantro and cashews.
If you aren’t a zucchini fan you can omit it and/or the onion and just increase the amount of chicken. Delish!