Chicken Curry

From Real Simple, July 2006 (timings tweaked by shareholder Christina Dixcy)


1 lb boneless, skinless chicken breasts               2 Tbsp curry powder

¼ tsp ground cinnamon                                     2 Tbsp 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 ½ tsp kosher salt                                           ¼ tsp black pepper

Cooked rice                                                     ½ cup fresh basil leaves, torn

¼ cup (1 oz.) almonds, slivered, or roughly chopped


Rinse the chicken and pat it dry with paper towels.  Cut into 1-inch pieces and toss in a bowl with the curry and cinnamon.  Set aside.  Heat 1 Tbsp of the 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, 3 to 4 minutes total (don’t overcook at this point).  Add the broth, cream, salt, and pepper.  Bring to a gentle simmer.  Return the onion and zucchini to the skillet and simmer for a minute or so more, until the chicken is cooked through.  Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds.  (This is a very liquid curry but the rice soaks it up.)