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).
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