Curry Chicken and Rice

This curry chicken and rice recipe is the perfect meal to prepare if you are looking for one that requires little time and nearly zero effort. Made using flavorful ingredients, such as bell pepper and curry powder, this dish is both healthy and satisfying.

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts or thighs - chopped into 2-inch pieces
• 1 bell pepper - red or green, chopped
• 1 onion - white or yellow, chopped
• 1 tablespoon oil
• 1 tablespoon curry powder + 2 teaspoons - divided
• 1 teaspoon salt - divided, more to taste
• 1 cup white rice - I used basmati rice
• 2 cups chicken broth
• 1 cup water
• ½ teaspoon sugar
• 1 cup coconut milk
• fresh cilantro or basil for garnish - optional

Instructions:

1. In a large, 2-inch deep skillet with a lid, heat oil. Add chicken, onions, and bell peppers, and saute for 1 minute.
2. Sprinkle with 1 tablespoon curry powder and 1/2 teaspoon salt and saute about 1 minute longer til golden brown on the outside. (Chicken will not be cooked through yet) Transfer to a dish and cover to keep warm.
3. In the same pan, combine rice, broth, water, salt, sugar, and the remaining 2 teaspoons of curry powder. Stir well.
4. Bring to a boil then reduce to a high simmer. Cover and cook for 15 minutes.
5. Uncover, and return the chicken to the pan (do not stir it in, just arrange it in a single layer on top of the rice so it isn't all heaped in the center of the pan). Cover and cook 10 minutes longer.
6. Uncover, and stir in coconut milk and salt to taste. Garnish with fresh herbs if desired and serve.