Chicken Curry and Rice Skillet

Cooking the Rice

• In a saucepan, bring 1½ cups chicken broth to a boil, then add ¾ cup rinsed basmati rice.
• Reduce the heat to low, cover, and simmer for about 12–15 minutes until the rice is tender and the liquid is absorbed.
• Remove from heat, let it sit covered for a few minutes, then fluff with a fork and set aside.

Preparing the Chicken

• In a bowl, season 2 boneless, skinless chicken breasts (diced) with salt and black pepper to taste, 1½ tablespoons curry powder, ½ teaspoon turmeric, ½ teaspoon ground cumin, and ¼–½ teaspoon paprika or chili powder (to taste).
• Toss until the chicken is evenly coated.

Cooking the Chicken and Aromatics

• Heat 1 tablespoon olive oil or butter in a large skillet over medium heat.
• Add the seasoned chicken and cook for about 5–7 minutes, stirring occasionally, until lightly browned and cooked through.
• Remove the chicken from the skillet and set aside.

Building the Curry Base

• In the same skillet, add 1 small finely diced onion and cook for 3–4 minutes until softened.
• Stir in 3 cloves minced garlic and 1 tablespoon fresh grated ginger (or 1 teaspoon ground ginger), cooking for about 30 seconds until fragrant.
• Add 2 peeled and sliced carrots and cook for another 3–4 minutes until they begin to soften.

Creating the Creamy Curry

• Pour in ¾ cup half & half and stir to combine, allowing the sauce to come to a gentle simmer.
• Return the cooked chicken to the skillet and mix well.
• Let everything simmer for 5–7 minutes until the carrots are tender and the sauce thickens slightly.
• If needed, add a splash of extra milk or broth for thinning to reach your desired consistency.

Serving

• Serve the creamy curry chicken over the cooked basmati rice.
• Garnish with fresh cilantro (optional) and serve with lime wedges or a spoonful of plain yogurt (optional) for added brightness and balance.