Ingredients:
1 c. brown rice
1 Tbsp. olive oil
1/2 c. chopped scallions
2 cloves garlic, minced
1 lb. boneless, skinless chicken breast, cubed
2 Tbsp. curry powder
1 c. low sodium chicken broth
1/2 c. frozen peas
2 Tbsp. chopped fresh cilantro
salt and pepper to taste
Cook the brown rice following the package instructions.
Heat oil in a large skillet on medium-high and add scallions and garlic. Cook for 1 minute, stirring frequently. Add chicken and cook until browned on all sides. (the cookbook says this will take about 2 minutes. I don't know what kind of stove they have, but mine won't accomplish that in 2 min unless it's on high heat.)
Add curry powder to the chicken stock and whisk to blend. Pour into skillet and bring to a simmer. Simmer until chicken is cooked through, 2-5 minutes. Add frozen peas and cook until they are just tender. Remove from heat and add cilantro, salt and pepper.
Serve with the brown rice.
This was a nice, mild curry. And the whole house smelled fantastic. Willa loved the peas and the rice so the curry wasn't too strong for her at all.
