Here is my tasty recipe for curry chicken and rice dish:
Ingredients:
- 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 (14 oz) can coconut milk
- 1 cup chicken broth
- 1 large russet potato, peeled and cut into 1 inch cubes
- 1 cup rice
- Chopped cilantro for garnish
Instructions:
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In a skillet over medium-high heat, add a drizzle of oil and cook the chicken until browned and cooked through, about 5-7 minutes per side. Set aside.
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In the same pan over medium heat, sauté the onions for 3-5 minutes until translucent. Add the garlic and ginger and cook 1 minute more.
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Stir in the spices and cook for 30 seconds. Pour in the coconut milk, broth, potatoes and season with salt and pepper.
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Bring to a boil, then add the cooked chicken and rice. Reduce heat to low, cover and simmer for 15-20 minutes, until rice has absorbed most of the liquid.
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Fluff the rice and chicken mixture with a fork. Garnish with chopped cilantro.
Delicious curry chicken over rice in one pan! The possibilities for additions are endless as well - try peas, carrots, raisins, cashews, etc. Adjust spice to your level of heat preference. Enjoy!