Description
A comforting dish with a unique flavor profile, balancing sweet and savory elements for a delightful meal experience.
Ingredients
Scale
- 2 boneless, skinless chicken thighs or breasts
- 1 cup long-grain rice (jasmine or basmati)
- 1 can full-fat coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 cup chicken or vegetable broth
- Fresh cilantro or basil for garnish
Instructions
- In a large skillet, heat a splash of oil over medium heat. Add chopped onions, garlic, and ginger. Sauté until fragrant and golden, about 3-5 minutes.
- Increase the heat to medium-high and add the chicken. Cook for about 5-7 minutes, allowing it to brown on all sides.
- Sprinkle the curry powder over the chicken and mix well, letting those flavors bloom for a minute.
- Add the coconut milk and broth, stirring to combine. Bring to a gentle simmer.
- Stir in the rice and ensure it’s evenly distributed. Lower the heat, cover, and let it cook on low for 15-20 minutes, or until the rice is tender and has absorbed the liquid.
- Remove from heat and let it sit covered for about 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro or basil before serving.
- Enjoy your curried coconut chicken and rice hot, with your favorite vegetable side or refreshing salad.
Notes
Use high-quality coconut milk for rich flavor. Adjust spices to your preference and watch the rice to prevent it from becoming mushy.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: curried chicken, coconut rice, comfort food, family recipe, easy dinner
