Description
A comforting and flavorful chicken curry simmered in a creamy coconut sauce with aromatic spices, served over fluffy basmati rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup basmati rice, rinsed
- 1 can (13.5 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Heat oil in a large pot over medium heat. Add onion and sauté until soft, about 5 minutes.
- Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
- Add chicken pieces and cook until lightly browned, about 5-7 minutes.
- Pour in coconut milk, bring to a simmer, then reduce heat and cook for 20 minutes until chicken is tender and sauce thickens.
- Meanwhile, cook basmati rice according to package instructions until fluffy.
- Season curry with salt and pepper, then serve over rice, garnished with fresh cilantro.
Notes
You can customize the seasonings to taste.