Description
A rich and flavorful curry featuring tender chicken, bell peppers, and aromatic spices in a creamy coconut sauce, served over fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cubed
- 1 cup basmati rice
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (13.5 oz) coconut milk
- 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:
- Cook rice according to package instructions and set aside.
- Heat oil in a large skillet over medium heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add onion, garlic, and ginger. Sauté until fragrant, about 3 minutes.
- Stir in bell peppers and cook for another 5 minutes until slightly softened.
- Add curry powder, turmeric, and cumin, stirring to coat vegetables.
- Pour in coconut milk, bring to a simmer, then return chicken to the skillet. Cook for 10-15 minutes until sauce thickens and chicken is cooked through.
- Season with salt and pepper. Serve curry over rice, garnished with cilantro.
Notes
You can customize the seasonings to taste.