The three C’s — curry, chicken, cashews. They are as exciting as the 3 Musketeers, as innovative as Minnesota-based 3M company, but not nearly as tacky and disturbing as the TV show Three’s Company. 🤣
One of our all-time favourite salad recipes is curry chicken and wildrice salad. It is filled with goodness in every bite, and a great make-ahead dish for summertime. Even though store-bought curry powder is fine, you probably have the ingredients at home to make your own curry. Seriously, once you try homemade spice blends, you will never again purchase seasonings that have sat on a store shelf for who-knows-how-long.
(I finally gave in and bought a couple brown transfer-ware plates at a tag sale. Yay!)
If you have brown rice already prepared and frozen, as I usually do, this meal will be on the table in less than 15 minutes. Any time I cook rice, I make more than we will eat, then package the leftovers in small ziploc bags to freeze. Add just a little water to the bag, a couple minutes in the microwave, and the side dish is ready.
In an effort to eat sensibly, I’ve started making a ring of rice around the plate instead of a great big mound in the middle. The rice ring acts like a dam to keep meat and juice in the middle, but instead of eating a full cup of rice, the ring is only a half cup. Save calories and carbs, but still enjoy the taste. It’s a win-win!
Cut the chicken into bite-sized pieces so it cooks quickly. Use a large skillet over medium heat and melt the butter and honey together. Sprinkle the curry powder, pepper flakes, and black pepper over the surface, and stir in. Then add the chicken and let the pieces simmer in the beautiful golden bath until cooked through, stirring occasionally to keep all sides coated with sauce. Don’t cover the pan, though, so the sauce can thicken and make a fragrant, delicious topping for the chicken and rice.
Salt to taste — but don’t eat all of the chicken straight from the pan!
Serve with a fat handful of cashews and sprigs of fresh cilantro. (It’s amazing how much a little cilantro adds to this dish!)
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Curry Chicken and Cashews
- Total Time: 15 minutes
- Yield: 4 1x
Description
A little sweet and a little heat, cozying up to chicken.
Ingredients
- 3 large chicken breasts
- 6 Tbsp butter
- 6 Tbsp honey
- 4 tsp curry
- A pinch of chili pepper flakes
- 1/4 tsp black pepper
- Salt to taste
- Cashews, fresh cilantro, and brown rice for serving
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a large skillet over medium heat, melt the butter and honey together. Sprinkle the curry powder and black pepper over the surface and stir in.
- Add the chicken, stir until well-coated, and simmer uncovered, stirring occasionally, until meat is tender and cooked through. The sauce will thicken and become a little syrupy.
- Serve with brown rice, topped with a generous amount of cashews, and some fresh cilantro.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
