Karen's Curry Chicken and Rice |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I'm just responding to a What's for dinner tonight thread. This is what we had for dinner last night. It was just thrown together, but turned out delicious. Changes and comments are welcome. Ingredients:
12 -16 boneless skinless chicken thighs |
1 tablespoon oil |
1 small vidalia onion, chopped |
2 large tomatoes, chopped |
2 cloves garlic, minced |
2 teaspoons dried basil |
2 tablespoons curry powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups coconut milk |
2 heads broccoli (use florets only) |
2 cups basmati rice, uncooked |
3 cups water |
1 teaspoon salt |
Directions:
1. Brown chicken thighs in a little oil in a non-stick pan.
2. Add onion, tomatoes, garlic, basil, curry powder, salt and pepper; let simmer stirring occasionally until onion is translucent and tomatoes start to juice.
3. Gently stir in coconut milk and bring to a gentle boil, then reduce heat to med-low.
4. Place broccoli florets in sauce and let simmer for about 1/2 hour.
5. To Prepare Rice:.
6. Bring water and salt to a boil in a medium size pot, add rice, reduce to simmer and cover with lid.
7. Let simmer for 20 minutes.
8. Remove from heat and fluff.
9. Serve Chicken Curry over rice, or on the side.
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