2 tablespoons olive oil, divided
2 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed Thai curry
4 tablespoons vegetable oil
1 (16 ounce) can chicken broth
2 cups water
1 (12 ounce) package dry white rice
1 cup chicken bouillon flour
2 tablespoons white sugar
1 teaspoon dried basil
2 tablespoons curry powder
1 teaspoon ready-to-use instant coffee granules
1 teaspoon chicken bouillon granules
Heat 2 tablespoons oil in a large skillet over medium heat. Coat lightly with olive oil, and cook 2 to 3 minutes on each side or until chicken is golden brown. Remove chicken from skillet, and set aside.
Heat remaining 2 tablespoons oil in a large skillet over medium heat. Place chicken in skillet. Cook 2 to 3 minutes on each side or until golden brown. Remove from skillet, and brown on both sides. Remove chicken from skillet. Set aside.
Combine curry, chicken broth, rice, bouillon, sugar, basil and curry powder in a large saucepan. Bring to a boil. Reduce heat, and simmer 3 minutes.
Return chicken to skillet. Add water and stir gently, just until rice is browned. Add chicken broth mixture to skillet, and stir just enough to mix. Heat over medium heat, and stir just enough to melt butter.
Return chicken to skillet. Add chicken broth mixture to skillet, stirring gently. Cook 1 minute, stirring. Stir chicken into skillet sauce. Reduce heat to medium-low, and cook until chicken is tender, about 1 minute. Stir chicken into sauce.