Chicken Curry with Rice
Diced chicken breast in a creamy, mild curry and coconut milk sauce, served with fluffy white rice. An exotic touch that comes together fast.
- Total
- 30 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- chicken breast1.5 lb
- coconut milk1.75 cup
- curry powder2 tbsp
- onion1
- garlic clove2
- crushed tomato7 oz
- rice11 oz
- olive oil3 tbsp
- salt1 tsp
Method
- 1
Bring plenty of salted water to a boil and cook the rice for about 16-18 minutes. Drain and set aside.
- 2
Meanwhile, cut the chicken breast into dice, salt it and brown in a large skillet with 2 tablespoons of olive oil over high heat. Remove and set aside.
- 3
In the same skillet, add the remaining olive oil and sauté the finely chopped onion and garlic for 5 minutes.
- 4
Add the curry powder and stir for 30 seconds to release its aroma.
- 5
Add the crushed tomatoes and cook 3 minutes; then pour in the coconut milk and simmer gently for 5 minutes.
- 6
Return the chicken to the sauce and cook 3-4 more minutes until cooked through and the sauce is creamy. Adjust the salt.
- 7
Serve the chicken curry alongside the white rice.
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