Chicken Curry

Lately, my husband and I have been eating curry at every opportunity.  A recent trip to a Thai Restaurant rekindled that craving.  Some days of the week are crazy and hectic for us.  Getting dinner in our bellies and out the door for various activities is sometimes a challenge.  On those days I like to use short cuts.  It is not beneath me to buy prepared sauces when it is needed.  I don’t want to tangle with complicated seasonings and sauces to get dinner on in a rush.

I picked up some Kikkoman Thai Red Curry Sauce and Vigo Saffron Yellow Rice Mix to help me get dinner on.

I cooked zucchini and mushrooms as my sides and kept them warm in the oven.  I cooked the rice mix according to package directions.  I cut up 3 chicken breast halves, seasoned them with salt, and browned them in a little olive oil over medium high heat.  After the chicken was fully cooked I poured the Thai Curry sauce over the chicken and heated the sauce through.  It made a simple, tasty dinner before rushing off.