Super Simple, Super Quick Chicken Curry and Rice

Ingredients

• 1 boneless skinless chicken breast, cubed
• 1/2 cup uncooked long grain rice
• 1-1 1/2 tablespoon chicken base and 1 cup hot water or 1 cup chicken stock, instead of water and base combination
• 1-1 1/2 tablespoon curry powder
• 1/2 tablespoon dark chili powder
• 1/2 tablespoon minced onion, diced (dehydrated) or 3 tablespoons onions, diced
• 2 tablespoons minced garlic
• 1/2 tablespoon crushed red pepper flakes

Directions

1. 1

   Dissolve chicken base in hot water (skip this step if using stock).

2. 2

   Pour dissolved base/stock in 2" deep pan.

3. 3

   Add chicken to pan and place on medium-high heat.

4. 4

   Add remaining ingredients EXCEPT rice.

5. 5

   Cook chicken uncovered, stirring often to coat with spices.

6. 6

   Remove chicken from heat and cover to keep warm. You will use the liquid from the pan in the next step.

7. 7

   Add rice to separate pan and prepare as directed, BUT instead of using water to cook, add the drippings from the chicken pan. I usually get about 1/2 cup of drippings and then top that off with the water necessary to cook the rice. The rice I use needs 1 1/3 cup of water for 1/2 cup uncooked rice. This will yield 2 cups of cooked rice.

8. 8

   When rice is finished cooking, spoon rice back into chicken pan and place on medium-high heat for 3 minutes, stirring frequently.