Description
A comforting and aromatic curry featuring tender chicken and colorful bell peppers in a rich, creamy coconut sauce, served over fragrant basmati rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and black pepper to taste
- 1 cup basmati rice, rinsed
- 2 cups water
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- In a large pot or deep skillet, heat the vegetable oil over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes. Stir in the curry powder and turmeric, cooking for 1 minute until fragrant.
- Add the bell peppers, coconut milk, and chicken broth. Bring to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and cook for 15-20 minutes until chicken is cooked through and sauce has thickened.
- While the curry simmers, prepare the rice. In a saucepan, combine the basmati rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
- Season the curry with salt and pepper to taste. Serve the creamy chicken curry over the fragrant rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.