Description
A flavorful and comforting bowl featuring tender chicken, sautéed vegetables, and a rich curry sauce served over fragrant jasmine rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup jasmine rice, uncooked
- 1 onion, diced
- 2 carrots, sliced
- 1 bell pepper, sliced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Cook the jasmine rice according to package instructions and set aside.
- Heat oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add onion, carrots, bell pepper, and mushrooms. Sauté until softened, about 5 minutes. Stir in garlic and ginger and cook for 1 minute.
- Sprinkle curry powder over the vegetables and stir to coat. Pour in coconut milk and chicken broth, bring to a simmer.
- Return chicken to the skillet and simmer for 10-15 minutes until sauce thickens and chicken is cooked through.
- Serve the curry over the fragrant rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.