Curry Chicken w/ Zucchini & Jasmine Rice

By michelle1026

Ingredients

• 4 chicken breasts (skinless, boneless)
• 1 cup jasmine rice
• 1/2 tsp salt
• 2 cups water
• 2 zucchini (halved, cut into 1-inch chunks)
• 1/2 lb yellow and orange peppers (quartered, thinly sliced)
• 2 green onions (sliced, greens and whites separated)
• 1 lime
• 2 TBS tomato chutney
• 1 TBS honey
• 1 1/2 TBS golden raisins
• 2 tsps. Vadouvan curry powder
• Olive oil as needed

Preparation

Step 1

I'm medium saucepan, combine rice, onion whites, salt, and water. Over high heat, heat to boiling. Cover, reduce heat to low, cover and cook 12-14 minutes until water has been absorbed and rice is tender. Fluff with fork. Remove from heat, cover to keep warm.

Pat chicken dry with paper towels. Season both sides with salt, pepper, and curry powder. In large skillet, heat 1 TBS olive oil over medium-high heat until hot. Add chicken. Cook 6-7 minutes on each side, or until browned and cooked through. Set aside, cover with foil to keep warm.

In same skillet, heat 1 TBS olive oil over medium-high heat until hot. Add zucchini, season with salt and pepper. Cook, stirring occasionally, 3-4 minutes, or until browned. Add sliced peppers. Cook, stirring occasionally, 3-8 minutes, or until softened. Turn off heat. Stir in raisins and lime juice. Add rice. Stir well to combine.

In small bowl, combine chutney, honey, 2 tsp olive oil, salt & pepper. Spread sauce over chicken.

Garnish with onion greens.