Coconut Milk Curry Chicken with Rice
Main Dishes | Pan-Asian cuisine
⏳ Time
35 minutes
🥕 Ingredients
15
🍽️ Servings
3
Description
All ingredients can be substituted with alternatives.
Ingredients
- Skin-On Chicken Breasts - 1½ pieces
- Coconut Milk - 1 cup
- Onion - 1 head
- Smoked salt - 1 tablespoon
- Turmeric - 1 tablespoon
- Red Curry Powder - 2 tablespoons
- Ginger - 1½ teaspoons
- Coriander essential oil - 1 teaspoon
- Black Cumin (Cumin) - 1 teaspoon
- Pink Himalayan Salt - to taste
- Nutmeg - to taste
- Butter - 1.8 oz
- Olive Oil - 1 fl oz
- Cilantro - ½ bunch
- Rice - 1 cup
Step by Step guide
Step 1
Rinse the chicken and rice thoroughly.
Step 2
In a pot, melt the butter and add the olive oil to prevent the butter from burning. Heat the butter and olive oil in a wok/pot/frying pan as well.
Step 3
Finely chop the onion and cut the chicken into small pieces.
Step 4
When the butter has melted, add the rice to the pot, and add all the spices to the frying pan, mixing thoroughly.
Step 5
Next, add 1.5 cups of water to the pot, bring to a boil, season with salt, and cook over medium heat for 20 minutes. Meanwhile, continue making the curry sauce by adding the onion when the spices become fragrant, and pour in 0.5 cups of water.
Step 6
When the sauce becomes homogeneous (about 5 minutes) and the onion starts to caramelize, add the ginger, nutmeg, salt, pepper, and chicken, pouring in another 0.5 cups of water.
Step 7
Simmer until the sauce thickens, then immediately add the coconut milk (it should be at room temperature to prevent curdling).
Step 8
Turn off the rice, let it steam to the desired consistency, fluff it up, and serve on plates, topping with the finished curry sauce with chicken and sprinkling with finely chopped fresh cilantro.
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