Curried Chicken Breasts with Basmati Rice
Jennifer Lande
ingredients
- 4 boneless skinles breasts
- 2 tablespoons + 1 teaspoon fresh lime juice
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 cup basmati rice, rinsed and drained
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- ground pepper
- 1 medium onion, diced
- 2-3 tablespoons curry powder
- 1/2 cup chicken broth
- 1 cup coconut milk or heavy double cream
- 1 tablespoon chopped fresh parsley
directions
- 1
Slice chicken into 1 inch strips. Place in a bowl, add the 2 tablespoons lime juice and toss to coat. Set aside for about 15 minutes.
- 2
In saucepan, combie water and 1/2 teaspoon salt. Bring to a rapid boil, and add rice. Reduce the heat to low and cover at a simmer. Cook 15-20 minutes.
- 3
Dry the chicken with paper towels. In a large saute pan over medium high heat. Warm 1 tablespoon of each butter and olive oil. When hot add half the chicken, sprinkle with salt and pepper. Saute until golden brown, about 2-3 minutes on each side. Add remaining tablespoon oil and butter and cook the rest of the chicken. Transfer to plate.
- 4
Pour off excess fat. Place pan over low heat. Add the onion and saute for 1 minute. Stir in curry powder and saute 2 minutes longer. Stir in the chicken broth, scraping up any brown bits. Cover and simmer for 5-6 minutes. Stir in the coconut milk and continue to cook until reduced. Stir in the remaining lime juice. Return Chicken to the pan.
Source: Jennifer Lande
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