Chicken Curry

Becky Higgins Website

1 lb. boneless, skinless chicken breasts (2-3 pieces)

2 Tbsp. curry powder (look among the spices)

1/4 tsp. ground cinnamon

2 Tbsp. olive oil

1 medium yellow onion, thinly sliced

2 medium zucchini, thinly sliced

1 1/2 c. (14 oz. can) low-sodium chicken broth

1 1/2 c. heavy cream

1 1/2 tsp. salt

1/4 tsp. black pepper

Cooked white rice

1/2 c. fresh basil leaves, torn (optional)

1/4 c. (1 oz.) almonds, roughly chopped (optional)

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture.

Divide the rice among individual bowls (f you're Becky Higgins), top with the curry, and sprinkle with the basil and almonds.

Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.