COCONUT CHICKEN CURRY WITH RICE

                                             Coconut Chicken Curry with Rice Recipe

This is a tasty and creamy Thai-inspired dish featuring coconut chicken curry served with hot rice. The recipe serves 2, making it a great option for a quick and satisfying meal.

Servings: 2

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Total Time: 35-40 minutes

Difficulty Level: Easy to Moderate

Why You'll Love This Recipe

·       Rich and Creamy: The coconut curry is rich and creamy, with a great mix of spices. 

·       Tender Chicken: The chicken is cooked just right, making it tender and juicy. 

·       Aromatic: The blend of coconut milk, curry powder, and spices gives the dish a delightful aroma. 

·       Versatile: Enjoy it with rice, roti, or naan for a fulfilling meal. 

INGREDIENTS

·       1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces 

·       1 can (14 oz) coconut milk 

·       2 tbsp vegetable oil 

·       1 onion, chopped 

·       2 cloves garlic, minced 

·       1 tsp curry powder 

·       1 tsp ground cumin 

·       1/2 tsp turmeric 

·       1/2 tsp cayenne pepper (optional) 

·       Salt and pepper, to taste 

·       1 cup uncooked white or brown rice 

·       2 cups water 

·       Fresh cilantro, chopped (optional) 

Tools & Equipment

·       Large pan or skillet 

·       Saucepan 

·       Measuring cups and spoons 

·       Wooden spoon or spatula 

How to Make Coconut Chicken Curry with Rice

Step1.

 Cook the Rice: Bring 2 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Let it simmer for 15-20 minutes or until the water is absorbed. 

Step 2.

 Sauté the Onions: Heat the oil in a large pan or skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. 

Step 3.

Add Garlic and Spices: Stir in the minced garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly. 

Step 4.

Add Chicken: Add the chicken pieces and cook until browned on all sides and fully cooked, about 5-7 minutes. 

Step 5.

Add Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Lower the heat and let it simmer for 5-10 minutes, or until the sauce has thickened slightly. 

Step 6.

Season and Serve: Season the curry with salt and pepper to taste. Serve the coconut chicken curry over the cooked rice, garnished with chopped fresh cilantro (if desired). 

Notes for Substitution

·       Chicken: You can substitute chicken with shrimp, tofu, or vegetables for a different twist. 

·       Coconut Milk: Use coconut cream or half-and-half for a richer curry. 

·       Spices: Adjust the spices to your preference, adding more or less of any spice you like. 

Nutrition Facts (per serving)

v  Calories: 450 

v  Fat: 25g 

v  Carbohydrates: 30g 

v  Protein: 30g 

Tips and Variations

·       Add Some Freshness: Toss in some fresh cilantro or basil to the curry for a bright flavor. 

·       Make it Spicier: Increase the cayenne pepper or add red pepper flakes for extra heat. 

·       Use Different Protein: Swap chicken for shrimp or tofu for a different option. 

FAQs

1. Q: Can I make the curry ahead of time? 

A: Yes, you can refrigerate or freeze the curry and reheat it before serving. 

2. Q: Can I use coconut cream instead of coconut milk? 

A: Yes, coconut cream works for a richer and creamier curry. 

3. Q: Is this recipe gluten-free? 

A: Yes, this recipe is gluten-free. 

Additional Tips

·       Use High-Quality Ingredients: Fresh, high-quality ingredients will give the best flavor to the curry. 

·       Don't Overcook: Avoid overcooking the chicken or the curry to prevent it from becoming dry and less appealing. 

·       Serve with Love: Serve the curry with care and enjoy the wonderful flavors!