Rinse the chicken an pat it dry w paper towels. Cut into 1-inch
pieces and place in a bowl. Sprinkle it with the curry and cinnamon,
toss, and set aside. Heat 1 tablespoon of the oil in a large skillet
over medium heat.
Add the onion and zucchini and cook until softened, 3 to 5 mins.
Transfer to a plate. Heat the remaining oil in the skillet. Add the
chicken and cook until browned on all sides, about 5 mins total.
Add the broth, cream, salt and pepper. Bring to a gentle simmer.
Return the onion and zucchini to the skillet and heat until the
chicken is cooked through, 5 to 7 mins. Divide the rice among
individual bowls, top with the curry, and sprinkle with the basil and
almonds.
Originally Submitted
1/24/2009
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