EASY CHICKEN CURRY IN A HURRY

Easy Chicken Curry in a Hurry image

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.

Provided by NICOLE

Time 45m

Yield 6

Number Of Ingredients 14

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 609.5 mg, Sugar 4.2 g