Easy Chicken Curry with Rice and Coconut Milk

I now cook curry with basmati or jasmine rice regularly, although I did not enjoy it much when I was younger. This chicken curry is one I like returning to: a few ingredients, a creamy coconut sauce and dinner ready in about half an hour.

Coconut milk and curry powder

Use regular creamy coconut milk, tomato paste and curry powder. You do not need curry paste for this recipe. Start with one teaspoon of curry powder and adjust at the end, as blends vary in heat.

Cook the rice alongside the curry

Start the rice first and follow the packet instructions. Meanwhile, brown the chicken and simmer the sauce. Add onion and garlic after searing the chicken so they do not burn.

Adjust the sauce

If the sauce becomes too thick, add a splash of water. If it is too thin, simmer gently without a lid until it reaches the consistency you like.

Easy recipe

Easy Chicken Curry with Rice and Coconut Milk

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Easy chicken curry with rice, coconut milk and curry powder. Ready in about 30 minutes with a short ingredient list and a creamy sauce.

Prep time

10 min

Cook time

20 min

Yield

2 servings

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Ingredients

− 2 +

• 400 gsliced chicken
• 150 grice, dry weight
• 100 gonion, about 1
• 2 clovesof garlic
• 400 mlcoconut milk, regular, creamy
• 1 tbsptomato paste
• salt, pepper, 1–2 tsp curry powder
• fresh coriander
• 1 tsprapeseed oil

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Instructions

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1. Weigh the rice dry and cook in water according to the packet. Finely chop onion and garlic. Cut the chicken into evenly sized strips.
2. Heat rapeseed oil in a non-stick pan. Brown the chicken on all sides. Reduce the heat, soften the onion, then briefly cook the garlic.
3. Briefly stir in tomato paste and 1 tsp curry powder. Pour in coconut milk, bring to a simmer and cook gently for about 10 minutes until the chicken is fully cooked. Cook longer if needed.
4. Season with salt, pepper and more curry powder to taste. Loosen with a little water if needed. Serve with rice and optional fresh coriander.

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Nutrition per serving

Calories

1027 kcal

Protein

56 g

Carbohydrates

78.2 g

Sugar

9.9 g

Fat

56 g

Saturated fat

43.8 g

Fibre

6.6 g

Salt

0.3 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace