Karen's Curry Chicken and Rice
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 12 -16 boneless skinless chicken thighs
- 1 tablespoon oil
- 1 small vidalia onion, chopped
- 2 large tomatoes, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 2 tablespoons curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups coconut milk
- 2 heads broccoli (use florets only)
- 2 cups basmati rice, uncooked
- 3 cups water
- 1 teaspoon salt
directions
- Brown chicken thighs in a little oil in a non-stick pan.
- Add onion, tomatoes, garlic, basil, curry powder, salt and pepper; let simmer stirring occasionally until onion is translucent and tomatoes start to juice.
- Gently stir in coconut milk and bring to a gentle boil, then reduce heat to med-low.
- Place broccoli florets in sauce and let simmer for about 1/2 hour.
-
To Prepare Rice:
- Bring water and salt to a boil in a medium size pot, add rice, reduce to simmer and cover with lid.
- Let simmer for 20 minutes.
- Remove from heat and fluff.
- Serve Chicken Curry over rice, or on the side.
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RECIPE SUBMITTED BY
Karen1961
Canada
If I had a month off what would I do???? Go away by myself somewhere where nobody could reach me!!!!!!