Description
A rich and flavorful dish featuring tender chicken, creamy coconut milk, and vibrant vegetables, perfect for family gatherings.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 1 can (14 oz) coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 2 cups chicken or vegetable broth
- 1¾ cups long-grain or basmati rice
- 1 cup carrots, chopped
- 1 cup bell peppers, chopped
- 1 cup snap peas
- Fresh herbs (cilantro or green onions) for garnish
- 1 lime, for squeezing
- Chili (fresh or paste) to taste
Instructions
- Heat a large skillet over medium heat and add a tablespoon of oil.
- Sauté diced onions until translucent, about 3-4 minutes.
- Add minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
- Add chicken pieces and brown on all sides, about 5-7 minutes.
- Sprinkle with curry powder, salt, and pepper, stirring to coat.
- Pour in coconut milk and broth, bringing to a simmer.
- Add rice, ensuring it’s submerged, then cover and simmer on low heat for 18-20 minutes.
- In the last minutes of cooking, add chopped vegetables.
- Let rest covered for 5 minutes before serving, garnished with fresh herbs and lime juice.
Notes
For extra flavor, marinate the chicken in yogurt and spices before cooking. Adjust spice level with chili.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Curried Coconut Chicken, comfort food, family recipe, one-pot meal, Asian cuisine, coconut milk, easy dinner