Asian Chicken Coconut Curry
Equipment
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
600 g
coconut milk (full-fat)
400 ml
onion (yellow)
1 piece
garlic (fresh)
3 cloves
ginger (fresh)
20 g
broccoli (florets)
300 g
bell pepper (mixed colors)
2 piece
soy sauce (dark)
30 ml
rice (jasmine)
300 g
Instructions
Prepare ingredients
Cut chicken into bite-sized pieces, slice onion, mince garlic and ginger, cut broccoli into florets and bell peppers into strips.
Cook rice
Rinse rice until water runs clear, then cook according to package instructions until fluffy.
Sauté aromatics
Heat oil in a wok or large pan, then sauté onion, garlic, and ginger until fragrant and onion is translucent.
Brown the chicken
Add chicken pieces to the wok and cook until lightly browned on all sides.
Add vegetables
Add broccoli and bell peppers to the wok and stir-fry for 2 minutes until vegetables start to soften.
Simmer the curry
Pour in coconut milk and soy sauce, bring to a gentle simmer and cook for 10 minutes until chicken is cooked through and sauce has thickened slightly.
Serve
Serve the hot curry over fluffy jasmine rice. Garnish with fresh herbs if desired.
Storage
Rice and curry store separately for best texture. Add a splash of water when reheating to loosen sauce.
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