Whip up this 30-minute chicken curry recipe and enjoy Indian cuisine in the comfort of your own home.
1 pound boneless, skinless chicken breasts
2 tablespoons curry powder
1/4 teaspoon ground cinnamon
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
Cooked white rice
1/2 cup fresh basil leaves, torn
1/4 cup (1 ounce) almonds, roughly chopped
How to Make It
Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.
Heat 1 tablespoon of the 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 the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.
Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.
Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
It was extremely bland. I even tried the suggestions from other reviewers- add garlic, use coconut milk, etc. Smelled wonderful, tasted like nothing at all. Took a couple of bites and tossed it. Will not make again.
Very tasty and easy to prepare but do take advice of other reviewers and add 2 cloves garlic, cut broth to 1/2 cup, substitute coconut milk for cream and thicken with 2 T. cornstarch (My gratitude to all reviewers).
I really liked this. I compensated a bit for the thin sauce with a little corn starch mixture, however the rice does absorb the liquid so somewhat runny is okay. I will make this again and add more veggies next time just to make this even healthier. I didn't think though that the basil worked and was glad I tested it before adding an unretrievable amount to the dish. Parsley or cilantro is a better choice.
my fiance and i enjoyed this recipe. The only thing is that the sauce was very runny - at first i though i used too much heavy cream, but i did as instructed in the recipe. Maybe this time i will let it cook a little longer and maybe add some thickener. Otherwise, this was delicious! one of my favorite recipes.
This was my first time making this recipe but it turned out excellent. I did not have any cream and substituted cream cheese (8oz.) which worked perfectly. I also added fresh garlic
as I am Italian. I work with an Indian physician who makes curried dishes often and this one rivaled her dishes in texture and flavor. The recipe was not difficult to make and was clearly written. This was a huge hit with my family.