CURRIED CHICKEN BREASTS WITH BASMATI RICE
Steps:
- *Remove any excess fat from chicken breasts. Rinse & pat dry with paper towels. Slice crosswise into strips 1 inch wide. Place in a bowl, add the 2 tbsp lime juice, and toss to coat. Set aside for about 15 minutes. *In a saucepan (pref. nonstick), combine the water and the 1/2 teaspoon salt. Bring to a rapid boil and gradually add the rice. Reduce the heat to low, cover and barely simmer just until tender and the water is absorbed, 15 to 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, fluff with a fork, and re-cover until serving. *Dry the chicken pieces with paper towels. In a large saute pan or frying pan (pref. nonstick) over medium-high heat, warm 1 tbsp each of the butter and olive oil. When hot, add half the chicken, sprinkle with salt and pepper, and saute until golden, 2 to 3 minutes on each side. Transfer to a warm plate. Add the remaining 1 tbsp each butter and oil to the pan and cook the remaining chicken. Transfer to the plate. *Pour off most of the fat and place the pan over low heat. Add the onion and saute for 1 minute. Stir in the curry powder and saute for 2 minutes longer. Stir in the chicken stock, scraping up any browned bits stuck to the bottom; cover and simmer over low heat for 5 to 6 minutes. Stir in the coconut milk or cream and continue to cook, uncovered, stirring occasionally, until slightly thickened, 1 to 2 minutes. Stir in the remaining 1 teaspoon lime juice and salt and pepper to taste. Return the chicken to the pan, stir to coat well, and heat through. Adjust the seasoning with more lime juice or salt and pepper. *Toss the rice with the parsley. Arrange the rice in a ring around the edge of a warmed platter. Spoon the chicken and sauce into the center and serve.
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