Chicken Curry

• 4boneless skinless chicken breasts
• 4tablespoons yellow curry powder
• 1teaspoon fine salt
• 1tablespoon vegetable oil
• 1 1/2cups heavy cream
• 1tablespoon cilantro - optional

For the rice

• 2cups brown basmati rice
• 4cups water
• 1bouillon cube
• 1/2teaspoon fresh pepper
• 1/4teaspoon salt

1. To make the rice, add all the rice ingredients into a medium, heavy bottom pot with lid and bring to a boil over high heat.
2. Once the water is boiling, turn the heat to low, cover with lid, and simmer for 25 minutes.
3. Turn the heat off from under the rice and let steam for at least 10 more minutes. Don't lift the lid!
4. Cut the chicken breasts into 1" cubes
5. In a bowl, toss the chicken with the curry powder and salt until it is completely coated.
6. Heat the oil in a large skillet over medium - high heat.
7. Add the chicken to the skillet and sear for 7-8 minutes turning the chicken to brown on all sides.
8. Add the cream to the skillet.
9. Turn the heat to medium - low and simmer for 13-15 minutes until the cream is a deep yellow and thick.
10. Plate the rice, top with the chicken, pour the sauce over top, and garnish with chopped cilantro. Enjoy!

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