curry chicken and rice
Turkey
Curry Chicken and Rice
Flavorful, light and nutritious, and happily simple to prepare, this Indian curry chicken and rice recipe is one to bookmark for weeknight meals.
Ingredients
- 2 tablespoons butter, divided
- 1 medium onion, halved and thinly sliced
- 2 tablespoons all-purpose flour
- 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 cup uncooked instant rice
- chopped fresh cilantro leaves, optional
Directions
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan.
- In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally.
- Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro
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