Curried Chicken Breasts with Basmati Rice

Tonight we had a pretty delicious chicken curry. Recipe from Chuck Williams's Simple American Cooking, (Welden Owen Inc., 1994).

Curried Chicken Breasts with Basmati Rice
Serves 4

Ingredients:
4 chicken breast halves, skinned and boned
2 tbs + 1 tsp lime juice
1.75 cups water
.5 tsp salt
1 cup basmati rice, rinsed and drained
2 tbs unslated butter
2 tbs EVOO
Pepper
1 medium-sized yellow onion, diced
2-3 tbs curry powder
.5 cup chicken broth
1 cup coconut milk or heavy cream
1 tbs parsley

Remove excess fat from chicken. Rinse and dry with paper towels. Slice into 1 inch strips. Coat with 2 tbs lime juice in a bowl and set aside for 15 minutes.

Cook the rice as directed (salt, water and rice simmer 15-20 min).

Dry the chicken and sauté in 1 tbs each of butter and EVOO. S+P to taste. Set aside on a plate.

Drain most of the fat and sauté the onions 1 minute over lower heat, then 2 more minutes after adding the curry powder. Stir in the chicken broth, scraping up the browned bits stuck to the bottom of the pan. Cover an simmer over low heat for 5-6 minutes. Stir in the coconut milk or cream and thicken for 2 minutes. Stir in 1 tsp lime juice, S+P and chicken. Coat well and heat through.

Toss the rice with parsley. Arrange the rice in a ring around the edge of a platter and spoon the curry mixture into the middle.

El's Notes: We used regular white rice because we didn't have basmati; it was fine. We also added sugar snap peas at the end with the chicken and coconut milk for a bit of green, which I recommend.