Chicken Curry with Brown Rice
Chicken Curry
  • 20 min
    Prep Time
  • 30 min
    Cook Time
  • 8
    Servings

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Ingredients
  • 8 ea. Omaha Steaks Chicken Breasts
  • 1 oz. butter, unsalted
  • 1 ea. white onion, 1/2" dice
  • 2 Tbsp. chopped garlic, fresh
  • 2 ea. Granny Smith apples, 3/4" dice
  • 1/2 cup celery, 3/4" dice
  • 1/2 cup green bell peppers, 3/4" dice
  • 3/4 cup red bell peppers, 3/4" dice
  • 3/4 cup peach chutney
  • 1/4 cup curry powder
  • 1 Tbsp. turmeric powder
  • 1/4 tsp. cayenne pepper
  • 1.5 tsp. sea salt
  • 1/2 cup honey
  • 1 ea. lemon zested
  • 1/2 cup raisins
  • 1 cup coconut milk
  • 2 Tbsp. fresh ginger, minced
  • 1/2 cup chicken stock
  • 1 ea. lemon juiced
  • 1 qt. cooked brown rice
Preparation
  1. Melt butter in a large braising pan.
  2. Add onions and garlic and cook until onions are transparent.
  3. Add Chicken and Curry. Cook for about 4 minutes.
  4. Add fresh chopped ginger and fresh lemon zest. Cook for 1 minute.
  5. Add Celery and peppers and cook for 1-2 minutes.
  6. Add the rest of ingredients and slowly bring to a boil.
  7. Reduce heat and simmer 20 minutes.
  8. Serve over bed of cooked brown rice.
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