This is an easy 20 minute dish. The curry is satisfying without being spicy. Its a great way to get out of a boring old chicken rut. 

2 cups white rice
2 tablespoons vegetable oil
2 pounds chicken breasts
2 bell peppers, sliced
2 tablespoons yellow curry paste
1/4 cup water
1 can coconut milk (15 ounces)
Salt and Pepper
4 large thai basil leaves chopped
1 lime, sliced into wedges
1/4 cup peanuts, crushed

Cook your rice in a rice cooker. Meanwhile heat your oil in a skillet. Chop and season your chicken with salt and pepper. Brown your chicken in the skillet. Add bell peppers and water to your skillet and cook for 3 minutes until tender. Add your curry, coconut milk, and simmer until the sauce is thickened, about 5 minutes. Add your basil and cook for 1 additional minute. Serve your chicken over rice with your lime wedges and crushed peanuts as garnish. 

Who doesn't love a delicious dinner that comes together in less than 20 minutes prep? 

I know a lot of my friends are afraid of curry. Don't be. Its a wonderful spice that is easy to control. This curried chicken soup recipe is a very refreshing and light. Its still warm and satisfying due to the rice and curry, but there is no cream and hardly any fat, so its a great healthy meal option during the new year. (Gotta stick to those resolutions, right?) 

4 small chicken breasts
2 carrots chopped into 2 inch pieces
2 bay leaves
kosher salt
pepper
6 cups chicken broth
2 tablespoons butter
1 large onion thinly sliced into half moons
1 tsp sugar
1 1/2 tsp curry powder
1/2 cup white rice
3 tablespoons freshly chopped dill
1/2 lemon 

Put your chicken, carrots, bay leaf and 1 tsp salt into a medium saucepan. Put 3 cups of chicken broth in the pan and bring it to a boil. Then reduce the heat to low, cover, and cook until the chicken is cooked through (about 20 minutes). 

In another medium saucepan, melt your butter on medium heat. Add the onion, sugar, and 1 tsp salt and cook until the onion is soft (about 5 minutes). Add the curry and cook for 1 additional minute. Then add the remaining 3 cups of chicken broth. Using an immersion blender, blend the onions and broth until smooth. Then add your rice and simmer over medium heat, covered, until rice is cooked (about 15 minutes).

Shred your chicken pieces and remove your bay leaves. Combine both sauce pans into one and bring to a simmer. Add your chopped dill and the juice of 1/2 of a lemon and pour into 4 serving bowls. 

Bon apetite!