Chicken curry with rice

🍛 Chicken simmered in mild curry and coconut, served with white rice for a family meal.

Ingredients

• 🍗 700 g boneless chicken, cut into 4 cm pieces
• 🍚 250 g long-grain rice
• 🥥 200 ml unsweetened coconut milk
• 🧅 1 medium onion, chopped
• 🧄 3 garlic cloves, chopped, and 1 tsp grated ginger
• 🍅 2 tomatoes, chopped
• 🍛 1 tbsp mild curry powder, 1/2 tsp turmeric and 1/2 tsp ground coriander
• 🫒 2 tbsp vegetable oil
• 💧 450 ml water or low-salt stock for chicken; rice water according to package
• 🍋 1/2 lime, juice to serve
• 🧂 1/2 tsp salt, black pepper; optional piri-piri
• 🌿 Optional fresh coriander

Preparation

Cook white rice separately according to the package; keep covered and warm.

Pat chicken dry. Heat oil in a casserole and brown the pieces in two batches; set aside.

Cook onion in the same pot for 5 minutes. Add garlic, ginger and spices; stir for 30 seconds.

Add tomatoes and cook for 8–10 minutes until reduced and a little oil shows at the edges.

Return chicken, pour in water or stock, cover and simmer gently for 20 minutes.

Add coconut milk, pepper and simmer gently for 10–15 minutes until chicken is cooked and sauce coats a spoon.

Check chicken is cooked through, season gradually and add lime. Add herbs and serve with white rice and piri-piri on the side. 🍛