Coconut Curry Chicken with Basmati Rice

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Tips for Experienced Cooks

To elevate the flavor profile, consider toasting your curry powder in a dry pan before adding it to the coconut milk. This will release its essential oils and deepen the flavor. Additionally, you could slightly reduce the coconut milk before adding it to the marinade to concentrate its taste, adding a richer dimension to the dish. For an infusion of extra flavor, marinate the chicken overnight in the refrigerator. Create a balanced dish by adding a hint of sweetness with a tablespoon of maple syrup or honey in the marinade to complement the heat from the curry.

Step 1: Marinate the chicken

In a large bowl, whisk together the coconut milk and curry powder. Add the chicken and toss to coat. Let marinate for at least 10 minutes.

  • 1 cup coconut milk
  • 2 tablespoons curry powder
  • 1 lb chicken

Step 2: Cook the onion and garlic

In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 3 cloves garlic, minced

Step 3: Cook the chicken

Add the chicken and marinade to the skillet and cook until the chicken is browned on all sides, about 5 minutes.

  • Chicken and marinade from Step 1

Step 4: Add the vegetables

Add the red bell pepper and frozen peas to the skillet and cook until the vegetables are tender and the chicken is cooked through, about 5 minutes.

  • 1 red bell pepper, diced
  • 1 cup frozen peas

Step 5: Finish the dish

Stir in the chopped cilantro and serve the curry over a bed of cooked basmati rice. Garnish with lime wedges, if desired.

  • 1/4 cup chopped cilantro
  • Cooked basmati rice
  • Lime wedges (optional)

Meat, Eggs, & Dairy

  • 1 1/2 pounds boneless skinless chicken breast

Fresh Produce & Herbs

  • 1 medium onion
  • 1 whole red bell pepper
  • 1/4 cup fresh cilantro
  • 1 whole lime

Seasonings & Spices

  • 2 cloves fresh garlic
  • 2 tablespoons curry powder

Pantry Items

  • 1 can coconut milk
  • 1 tablespoon vegetable oil
  • 2 cups cooked basmati rice
  • 1 cup frozen peas
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