Description
Coconut Curry Chicken with Basmati Rice is a rich and aromatic dish featuring tender chicken simmered in a creamy coconut curry sauce, served over fluffy basmati rice.
Ingredients
Units
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- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper (optional)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro (optional, for garnish)
- 2 cups cooked basmati rice
Instructions
- Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
- Stir in garlic and ginger, and cook for another 1-2 minutes until fragrant.
- Add curry powder, turmeric, and cayenne pepper (if using), and stir for 30 seconds to bloom the spices.
- Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
- Pour in coconut milk and chicken broth, and season with salt and pepper.
- Bring to a simmer, reduce heat, and cook uncovered for 20-25 minutes, until the sauce thickens and the chicken is cooked through.
- Serve over warm basmati rice and garnish with chopped cilantro if desired.
Notes
- Adjust the level of cayenne pepper for desired spice level.
- Use chicken breasts if preferred, but thighs add more flavor and remain juicier.
- Can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 3g
- Sodium: 420mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg