Name: Curried chicken with basmati rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp avocado oil; 3.5 oz cauliflower, cut into small florets; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 2 1/2 tsp ginger, grated; 1 1/2 tsp curry powder; 1/2 cup chicken broth; 1/3 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 25 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat the oil in a skillet over medium-high heat. Add the chicken and sear for 3 minutes until browned on the outside. Remove chicken from the pan and set aside. Done when opaque in the center, 165°F.
In the same skillet, add the onion and cauliflower. Cook for 5 minutes until the onion is soft. Stir in the garlic, ginger, and curry powder, and cook for 1 minute until fragrant.
Return the chicken to the pan and add the broth and the remaining salt. Bring to a simmer, then reduce heat to medium-low. Cook for 10 minutes until the cauliflower is tender and the sauce has reduced slightly. Done when 165°F and opaque in the center.
Fluff the rice with a fork and place on a plate. Top with the chicken and cauliflower curry and garnish with fresh cilantro.

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Ingredients

Instructions

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