Chicken Curry over Basmati Rice

Serving Size: 2

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Chicken Curry over Basmati Rice

Description

This chicken curry is flavorful and delicious. Tender chicken breast morsels cooked with apple, onion, tomatoes, coconut milk and seasoning served over fluffy basmati rice. Main Dish: Calories:473, Saturated Fat:5g, Trans Fat: 0g, Carbohydrate:53g, Sugars:10g, Protein:30g, Sodium: 216mg

Meal Type

Quick

Dietary Preferences

No Preference, Dairy Free, Diabetic Friendly, Gluten Free, Low Carb

Ingredients

  • 8 oz Boneless Skinless Chicken Breasts
  • 1 Tbsp Curry Powder
  • 1 Tbsp Olive Oil
  • 1/4 Yellow Onion
  • 1 Gala Apple
  • 1/2 can (13.5 oz.) Light Coconut Milk
  • 1/2 cup (4 oz) Organic Low Sodium Chicken Broth
  • 1/8 tsp Cayenne Pepper
  • 2 Roma Tomatoes
  • Mrs Dash Salt & Pepper, to taste
  • 1/2 + 1/8 cups Basmati Rice
  • 1 cup (8 oz) Organic Low Sodium Chicken Broth

Takes to prepare.

Takes to cook.

Takes 30 Minutes total.

Instructions

  1. In a medium sauce pan (that has a lid), add basmati rice and chicken broth over high heat.
  2. Rinse all produce. Peel and dice the onion. Peel, core & dice apples. Cut ends off tomatoes, then cut in half, then cut into wedges.
  3. Remove any fat from chicken and then dice into bite size pieces. Once rice is boiling, stir & cover with lid. Reduce heat to low and set time for 18 minutes.
  4. In a medium sauté pan, heat olive oil over med. heat. Add diced chicken & onion. Sauté until chicken is browned.
  5. Add curry powder, diced apples and tomatoes to chicken. Stir together.
  6. Shake can of coconut milk before opening. Then, add coconut milk & chicken broth to pan of chicken. Simmer for another 5-7 minutes, stirring intermittently. Season with salt & pepper. If you like heat/spice, add cayenne pepper. Sauce will reduce and thicken.
  7. Remove the finished basmati rice from pan. Add to serving dish and fluff with a fork.
  8. Serve basmati rice topped with chicken curry. Enjoy!