Rice and curry with chicken and coconut milk
3 servings
35 minutes
Rice and curry with chicken and coconut milk is the embodiment of vibrant flavors of Indian cuisine, where spice and tenderness harmoniously blend. This dish originates from traditional Indian cooking, where curry, aromatic spices, and coconut milk play a key role. Curry infuses the chicken with depth of flavor while coconut milk adds softness and a creamy texture. Jasmine rice complements this symphony by absorbing the sauce's aromas. Each spoonful is a journey to warm and spicy lands where spices are not just an addition but an art form. The dish is perfect for a cozy dinner or a hearty lunch that warms the soul and awakens the senses. It is served hot to allow the flavors to fully unfold, and the combination of spiciness and softness makes it unforgettable.
1
Heat oil in a pan, add finely chopped red onion, grated ginger root, crushed garlic, and leeks (only the white or light green part), after a minute add red and green chili peppers to the onion. Fry everything together for another minute, then add diced chicken breast to the vegetables.
- Sweet red onion: 1 head
- Ginger root: 30 g
- Garlic: 1 clove
- Leek: 100 g
- Red chili pepper: 1 piece
- Green chili pepper: 2 pieces
- Chicken breast fillet: 500 g
2
When the chicken turns golden, salt it, add 2 tablespoons of curry spice, fry for another 2 minutes, then pour in coconut milk along with the separated meat, add the remaining tablespoon of curry and let it simmer for 10-15 minutes.
- Salt: to taste
- Curry powder: 3 tablespoons
- Coconut milk: 1 jar
- Curry powder: 3 tablespoons
3
At this time, boil the rice (I used jasmine rice).
- Rice: 200 g
4
When the curry and rice are ready, place the rice in a deep plate first, then top with curry.
