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Chicken Curry Rice Recipe With Coconut Milk

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Chicken Curry with Coconut Milk An Easy, Creamy Coconut Chicken Curry
Chicken Curry with Coconut Milk An Easy, Creamy Coconut Chicken Curry from heatherlikesfood.com

Description

This chicken curry rice recipe with coconut milk is a delicious and flavorful dish that is perfect for a cozy night in or a family dinner. The combination of tender chicken, aromatic spices, and creamy coconut milk creates a dish that is both comforting and satisfying.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 lb chicken breast, cut into cubes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon curry powder
  • 1 can coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 cup basmati rice
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Equipment

  • Large pot with lid
  • Large skillet
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the chicken and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the onion, garlic, and ginger to the skillet and cook until softened, about 3-5 minutes.
  4. Add the curry powder to the skillet and stir to combine with the onion mixture.
  5. Add the coconut milk and chicken broth to the skillet and stir to combine.
  6. Add the chicken back to the skillet and stir to coat with the sauce.
  7. Add the sliced red bell pepper to the skillet and stir to combine.
  8. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
  9. While the chicken curry is simmering, prepare the rice according to package instructions.
  10. Once the rice is cooked, serve the chicken curry over the rice and garnish with chopped cilantro.

Notes

  • This recipe can be made with boneless skinless chicken thighs instead of chicken breast for a more flavorful dish.
  • If you prefer a spicier curry, add some red pepper flakes or a chopped jalapeño pepper to the skillet.
  • This dish can be made ahead of time and reheated for an easy weeknight dinner.

Nutrition Info

  • Serving size: 1 cup chicken curry and 1/2 cup rice
  • Calories: 480
  • Total fat: 18g
  • Saturated fat: 9g
  • Cholesterol: 77mg
  • Sodium: 386mg
  • Total carbohydrate: 45g
  • Dietary fiber: 3g
  • Total sugars: 3g
  • Protein: 31g

Recipe Tips

  • Be sure to use full-fat coconut milk for the creamiest and most flavorful sauce.
  • If you don't have basmati rice, jasmine or long-grain rice can be used instead.
  • For added crunch and texture, top the dish with some chopped peanuts or cashews.
  • If you have leftovers, store them in an airtight container in the fridge for up to 3 days.

Enjoy this delicious and easy chicken curry rice recipe with coconut milk for a flavorful and satisfying meal!


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