One-Pan Chicken Rice Curry
2 tbsp butter, divided
1 med onion, halved and thinly sliced
2 tbsp flour (regular all purpose flour or GF blend...I use Bob's Red Mill in the blue bag for most things)
3 tsp curry powder
½ tsp salt
½ tsp pepper
1 lb boneless skinless chicken breasts, cut into 1" pieces
1 can (14.5 oz) chicken broth (or 2 cups homemade)
1 cup uncooked instant rice
In nonstick skillet, heat 1 tbsp butter over medium-high heat; saute onion til tender and lightly browned, 3-5 minutes. Remove to plate.
Mix flour and seasonings; toss with chicken. In same pan, heat remaining 1 tbsp butter over med-high heat. Add chicken; cook until no longer pink, 4-6 minutes, turning occasionally.
Stir in broth and add back onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes. Mixture will be saucy. 4 servings
Ok so a couple of modifications I made...we have 5 or 6 people at most meals, so I increased the chicken to about 1.5lbs...you could throw some cooked veggies in there though to stretch it for less money. I also used instant brown rice, so once I added the rice in, I covered it and reduced the heat to low for 5 minutes, then stirred the rice and left it on low for 5 more minutes.
This would be dairy free if you used oil instead of butter :)
Easy and yummy. And the onions are big enough for the kids to eat around ;) which always happens here.
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