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Coconut Curry Chicken with Basmati Rice

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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

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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

  1. Heat oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 5 minutes.
  2. Stir in garlic and ginger, and cook for another 1-2 minutes until fragrant.
  3. Add curry powder, turmeric, and cayenne pepper (if using), and stir for 30 seconds to bloom the spices.
  4. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
  5. Pour in coconut milk and chicken broth, and season with salt and pepper.
  6. Bring to a simmer, reduce heat, and cook uncovered for 20-25 minutes, until the sauce thickens and the chicken is cooked through.
  7. 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

Find it online: https://tastyera.com/coconut-curry-chicken-with-basmati-rice/