One evening last year, Andy and I had a progressive dinner with two other couples. Dessert was at our house, and we made the Andes
Hands on time: 15 minutes/ Total time: 30 minutes/ Serves 4
1 lb boneless, skinless chicken breasts
2 tbsp curry powder
¼ tsp ground cinnamon
2 tbsp olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 ½ cups low-sodium chicken broth
1 ½ cups heavy cream
1 ½ tsp kosher salt
¼ tsp black pepper
½ cup fresh cilantro leaves, torn
¼ cup almonds, roughly chopped
Rinse the chicken and pat it dry with paper towels. Cut it into 1-in 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, about 5-7 minutes. Divide the rice among individual bowls, top with the curry and sprinkle with the cilantro 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, basil for the cilantro, and cashews for the almonds.