MONDAY WITH MARTA: Chicken Curry & Rice

It's that time again!!! Marta is sharing another one of her favorites!!! Take it away girl!

We LOVE curry at our house, a couple years ago I was came across this recipe in the Real Simple magazine and gave it a try with a few adaptations. We've loved it ever since, it's a staple at our house. Our 2 1/2 year-old daughter loves it too. We especially make it when the zucchini in our garden is ready. If you like curry, you won't be disappointed with this recipe! Enjoy!! -Marta


Chicken Curry
Prep. Time: 15 minutes
Total Time: 30 minutes
Serves: 4-6


Ingredients:

2-3 boneless skinless chicken breasts

2 tablespoons curry powder

¼ teaspoon ground cinnamon

2 tablespoons olive oil

1 medium yellow onion thinly sliced

2 medium zucchini, thinly sliced

1 ½ cups low-sodium chicken broth

1 ½ cups heavy cream

1/2-1 whole jalapeno finely chopped, deskinned and deseeded (OPTIONAL for a kick)

1 ½ teaspoons kosher salt

¼ teaspoon black pepper

Cooked white rice

½ cup fresh basil leaves, torn

¼ cup almonds, roughly chopped


Instructions:

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 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. (To add some kick, add 1/2-1 whole jalapeno, deskinned and deseeded at this point.) 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. Be sure to have some french bread on hand for dipping!


Additional Tip: You can vary ingredients depending on what you have on hand. For example, you could replace the heavy cream for coconut milk and the zucchini for eggplant.