Creamy Coconut Curry Chicken w/ Fragrant Basmati Rice
Ingredients
For the Curry Chicken:
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
The Cook:
Prepare the Rice:
Rinse the Basmati rice under cold water until the water runs clear.
In a medium pot, bring 2 cups of water to a boil. Add the rinsed rice, salt, and butter (if using).
Reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed and the rice is tender.
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Cook the Chicken:
Heat the oil in a large skillet over medium heat.
Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through about 5-7 minutes. Remove chicken and set aside.
Make the Curry:
In the same skillet, add a bit more oil if needed. Sauté the onion, garlic, and ginger until the onion is translucent, about 3-4 minutes.
Stir in the curry powder, turmeric, cumin, and paprika, and cook for another minute.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Return the chicken to the skillet and simmer everything together for about 10 minutes, or until the sauce thickens slightly.
Serve:
Taste and adjust seasoning if needed.
Serve the curry chicken over the cooked Basmati rice.
Garnish with chopped cilantro and serve with lime wedges.
