Rating: 3.5 stars
9 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 3

Whip up this 30-minute chicken curry recipe and enjoy Indian cuisine in the comfort of your own home.

Sara Quessenberry
Recipe by Real Simple July 2006

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Sang An

Recipe Summary

prep:
15 mins
additional:
15 mins
total:
30 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

591 calories; calories from fat 70%; fat 46g; saturated fat 22g; cholesterol 188mg; sodium 860mg; carbohydrates 14g; fiber 4g; sugars 3g; protein 34g.
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