Easy Chicken Curry in a Hurry recipe

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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

Nutrition Info

457.5 calories
carbohydrate: 37.1 g
cholesterol: 50.2 mg
fat: 26.4 g
fiber: 3.7 g
protein: 21.8 g
saturatedFat: 15.3 g
servingSize: -
sodium: 609.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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.

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