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.)