Easy/Quick Chicken Curry in a Skillet! |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Easy Chicken Curry made in a skillet. From a Rachel Ray Episode. Yummy! Ingredients:
1 cup jasmine rice or 1 cup basmati rice |
1/2 cup scallion, chopped |
ginger, peeled and grated |
2 garlic cloves, grated |
1 small red chili pepper, seeded and chopped |
1/2 cup cilantro leaf |
2 tablespoons curry powder |
1 1/2 cups chicken broth, plus an additional splash, divided |
1 tablespoon vegetable oil |
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces |
1/3 cup chunky peanut butter |
1 cup greek yogurt |
Directions:
1. Prepare the rice.
2. While the rice is cooking, combine the scallions, ginger, garlic, chili pepper, cilantro, curry powder and a splash of the chicken broth in a small bowl and process into a paste.
3. Heat a large skillet over medium heat with the oil. Add the chicken to the pan and brown, 2-3 minutes. Add the spice paste and stir for 1 minute to combine. Add the peanut butter to the pan and whisk in the broth. Bring to a bubble and whisk in the yogurt; lower the heat and simmer for 7-8 minutes. Serve over the rice.
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