Chicken Curry Rice Recipe

Ingredients

• 2 pounds boneless (skinless chicken breast (4-6 breasts, depending on size))
• 1/2 teaspoon salt
• 1/4 tsp black pepper
• 2 Tbsp vegetable oil
• 1 Tbsp vegetable oil
• 2 large carrots (peeled and diced)
• 1 medium onion (diced)
• 1/2 teaspoon salt
• 1 1/2 cups raw long grain white rice
• 2 cloves garlic (minced)
• 1 Tbsp yellow curry powder
• 4 cups chicken broth (or chicken stock)
• 1/4 teaspoon salt
• 1/2 cup coconut milk
• 1 cup frozen peas
• 1/4 cup chopped fresh cilantro
• 2 Tbsp sliced almonds

Instructions

1. 1

   Heat oil in a large skillet over medium-high heat.

2. 2

   Pound chicken to about 1/2 inch thick. Sprinkle with salt and pepper.

3. 3

   Cook chicken for 3-4 minutes per side, or until browned, and internal temperature is 160 degrees. (Dice the veggies while the chicken cooks.) Remove chicken to a plate and cover with foil to keep warm.

4. 4

   Turn the skillet to medium heat. Add another 1 tablespoon of oil to the skillet, then add the carrot, onion, and 1/2 tsp salt. Saute for 5 minutes.

5. 5

   Stir in the dry rice, garlic, and curry. Cook and stir for about a minute.

6. 6

   Add the chicken broth, the last 1/4 tsp salt, and the coconut milk. Turn heat to medium low, cook for 12-15 minutes, stirring occasionally, until most of the liquid is absorbed.

7. 7

   Stir in the frozen peas, then add the cooked chicken to the pot. Cover and cook for another 5 minutes, or until the internal temperature of the chicken is 165°.

8. 8

   Garnish with chopped cilantro and sliced almonds.