One-Pan Chicken Curry or Vindaloo ala ~DKBB~

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).