Chicken curry with coconut milk and rice
3 servings
35 minutes
Coconut milk curry chicken with rice is a true embodiment of Pan-Asian cuisine, blending rich spice flavors with the delicate texture of coconut milk. This recipe draws inspiration from traditional Indian cuisine, where curry is not just a dish but a whole philosophy of flavors. The spicy notes of turmeric, smoked paprika, and cumin harmoniously complement the sweet undertone of coconut milk, creating a velvety sauce with a refined aroma. Rice cooked in butter perfectly absorbs all the richness of the spices, while fresh cilantro adds the final touch of freshness to the dish. This dish can be served as a cozy home dinner or as an exquisite treat for guests. Each spoonful is filled with warmth and exotic color, offering a gastronomic journey into the world of Eastern cuisine.
1
Thoroughly wash the chicken and rice.
- Chicken breast: 1.5 piece
- Rice: 1 glass
2
Melt butter in a pot, adding olive oil to prevent the butter from burning. Also heat butter with olive oil in a wok/pot/skillet.
- Butter: 50 g
- Olive oil: 50 ml
3
Chop the onion finely and cut the chicken into small pieces.
- Onion: 1 head
4
When the butter melts, add rice to the pot and all the spices to the pan, mixing thoroughly.
- Rice: 1 glass
- Smoked paprika: 1 tablespoon
- Turmeric: 1 tablespoon
- Curry: 2 tablespoons
5
Next, add 1.5 cups of water to the pot, bring to a boil, salt it, and cook on medium heat for 20 minutes. Meanwhile, continue making the curry sauce by adding onion when the spices open up and pouring in 0.5 cups of water.
- Pink Himalayan Salt: to taste
- Onion: 1 head
6
When the sauce becomes homogeneous (about 5 minutes) and the onion starts to caramelize, add ginger, nutmeg, salt, pepper, and chicken, then pour in another 0.5 cup of water.
- Ginger: 1.5 teaspoon
- Nutmeg: to taste
- Pink Himalayan Salt: to taste
- Chicken breast: 1.5 piece
7
Cook until the sauce thickens, then add coconut milk (it should be at room temperature to prevent curdling).
- Coconut milk: 1 glass
8
Turn off the rice, let it steam to the desired consistency, fluff it up and plate it, then add the prepared chicken curry sauce on top and sprinkle with finely chopped fresh cilantro.
- Fresh cilantro (coriander): 0.5 bunch