Description
A rich and aromatic curry with tender chicken in a creamy coconut sauce, served over perfectly steamed fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup basmati rice
- 1 can (13.5 oz) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions until fluffy.
- Heat vegetable oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until soft and fragrant.
- Add cubed chicken to the skillet, season with salt and pepper, and cook until browned on all sides.
- Stir in curry powder, turmeric, and cumin, coating the chicken evenly. Pour in coconut milk and bring to a simmer.
- Reduce heat to low, cover, and let the curry cook for 15-20 minutes until the chicken is tender and the sauce thickens.
- Serve the creamy chicken curry over the fluffy rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.