Rice and Curry with Chicken and Coconut Milk
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
Rice and curry with chicken and coconut milk
Ingredients
- Rice - 7.1 oz
- Coconut Milk - 1 can
- Sweet Red Onion - 1 head
- Leek - 3.5 oz
- Mild Chili Spice - 1 piece
- Ground ancho chili pepper - 2 pieces
- Red Curry Powder - 3 tablespoons
- Salt - to taste
- Grated Ginger Root - 1.1 oz
- Skin-On Chicken Breasts - 17.6 oz
- Garlic - 1 clove
Step by Step guide
Step 1
In a skillet, heat the oil, add finely chopped red onion, grated ginger root, crushed garlic, and the white or light green part of the leek. After a minute, add the red and green chili peppers to the onion. Sauté everything together for another minute, then add the diced chicken breast.
Step 2
When the chicken is browned, season with salt, add 2 tablespoons of curry powder, and sauté for another 2 minutes. Then pour in the coconut milk along with any separated flesh, add the remaining tablespoon of curry, and let it simmer for about 10-15 minutes.
Step 3
Meanwhile, cook the rice (I used jasmine rice).
Step 4
When the curry and rice are ready, serve the rice in a deep plate first, then top with the curry.
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