Chicken Curry over Rice (10.01.14)

Posted at 11:34 AM, Oct 01, 2014
and last updated 2014-10-01 13:34:08-04
  • 1 ½ cups white or brown rice
  • 2 tablespoons olive oil, divided
  • 1 lb. boneless, skinless chicken breast filets
  • 1 onion chopped
  • 1 yellow squash or zucchini, chopped
  • 1-2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1/2 Cup Vivian’s Live Again Creamy Chicken Soup Mix
  • 2 cups water
  • 10-12 basil leaves
  • 3 sprigs mint, leave removed
  • 3 green onions, chopped
  • Salt and Pepper, to taste

Cook rice according to package directions.

Add 1 tablespoon of oil to large frying pan brought up to medium high heat. Cook chicken for 5-6 minutes per side (adjust time based on thickness) or until cooked all the way through. Remove from pan. Let rest for 5 minutes. Cut into bite size pieces. Cover; set aside.

Add remaining tablespoon of oil to the same pan. Saute onion, squash or zucchini and garlic with salt and pepper for 4-5 minutes or until vegetables slightly soften. Stir in curry powder. In a small bowl, whisk mix into water add to chicken and vegetables. Bring to a boil, then reduce to simmer for 4-5 minutes. Serve over rice. Garnish with basil, mint and green onions. Serve immediately.

Sponsor: Utah’s Own- Vivian’s Live Again