One-Pan Chicken Rice Curry (or Vindaloo) ala ~DKBB~
(original recipe by Mary Lou Timpson in Dec/Jan 2017 issue of Simple & Delicious)
2 Tbsp. butter, divided
1 medium onion, halved and very thinly sliced
2 stalks celery, diced (optional)
1 can sliced water chestnuts, drained (optional)
1 small can baby corn, cut into small pieces (optional)
2 Tbsp. flour (I prefer Wondra)
3 tsp. curry powder (or Vindaloo seasoning)
½ tsp. each salt and pepper
2 boneless skinless chicken breasts, cut into 1-in. pieces
1 can (14½ oz.) reduced-sodium chicken broth
1 cup uncooked instant white or brown rice
· In a non-stick skillet, heat 1 Tbsp. butter over medium-high heat; sauté onion until tender; remove onion from skillet and set aside.
· Mix flour and seasonings; toss with chicken pieces; in same skillet, heat remaining butter over medium-high heat; add chicken and cook until no longer pink, turning occasionally (4 to 6 minutes).
· Stir in broth and onion; bring to a boil; stir in rice.
· Remove from heat and let stand, covered, for 5 to 7 minutes (until rice has absorbed liquid and mixture is saucy).