Curry and Rice
46Min
4Servings
520Cal
MediumLevel
Kid friendlyhalal
#curry#chicken#rice#one-pot
Equipment
Knife
Cutting board
Pan
Stove
Pot
Spatula
Ladle
Plate
Ingredients
Ingredients
chicken (cubed)
500 g
onion (finely chopped)
2 pcs
garlic (minced)
4 cloves
ginger (grated)
20 g
tomato (chopped)
3 pcs
rice (uncooked)
300 g
coconut milk
400 ml
olive oil
30 ml
curry powder
15 g
salt
5 g
black pepper
3 g
Instructions
1
Prepare ingredients
Dice the chicken into cubes and chop the vegetables.
2
Cook the aromatics
Heat oil in a pan and sauté onion, garlic, and ginger until fragrant.
5 minMedium heattimer 5 min
3
Cook the chicken
Add the chicken and cook until lightly browned.
8 minMedium-high heattimer 8 min
4
Add tomatoes and spices
Stir in tomatoes and curry powder; cook for 3 minutes.
3 minMedium heattimer 3 min
5
Simmer the curry
Pour in coconut milk, season with salt and pepper, then simmer gently.
15 minLow heattimer 15 min
6
Cook the rice
Meanwhile, cook the rice according to package instructions.
15 mintimer 15 min
7
Serve
Serve the curry over the cooked rice.
Original recipe
Storage
Fridge: 3 days
Freezer: 1 days
Reheat: Microwave 2-3 minutes or stovetop 5 minutes
Store curry and rice separately for best texture
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