Chicken with Curry Oil

Warm curry flavors combine with garlic and onion to create an aromatic dish with gentle heat and depth. Simple to prepare, this dish pairs well with rice or grains.

Serves: 2-3 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

• 1 boneless, skinless chicken breast, cut into bite-sized pieces

• 2 tablespoons curry oil

• 1 small onion, chopped

• 1 clove garlic, minced

• freshly ground black pepper

• 1 tablespoon unsalted butter

• 1–2 tablespoons water or salt-free broth

• 1 cup cooked rice (prepared without salt)

Instructions

1. Place the chicken in a bowl with the curry oil and black pepper. Toss to coat and let sit for 15–20 minutes.
   

2. Heat a skillet over medium heat and add the butter.
   

3. Add the onion and cook for 4–5 minutes until softened.
   

4. Add the garlic and cook for 1 minute until fragrant.
   

5. Add the chicken and cook, stirring occasionally, until fully cooked and lightly browned, about 8–10 minutes.
   

6. Add a small splash of water or broth and stir to loosen any browned bits and keep the chicken moist.
   

7. Serve warm over cooked rice.
   

Cook’s Note

If curry oil is not available, use olive oil with a pinch of curry powder. A squeeze of fresh lemon juice at the end can help brighten the flavors.