Creamy Chicken Curry with Rice Rimmers Recipes from rimmersrecipes.co.uk
Description
Chicken curry rice is a popular and easy-to-make dish that is perfect for busy weeknights or lazy weekends. This recipe combines tender chicken pieces in a fragrant and creamy curry sauce served over fluffy rice. It's a hearty and satisfying meal that will please the whole family.
Prep Time
Preparation for this dish takes about 10 minutes. This includes chopping the vegetables and marinating the chicken.
Cook Time
Cooking time for the chicken curry rice recipe is around 30 minutes, but it may vary depending on the type of rice you use.
Ingredients
For this recipe, you will need the following ingredients: - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1 cup of basmati rice - 1 onion, chopped - 2 cloves of garlic, minced - 1 tsp fresh ginger, grated - 1 tbsp curry powder - 1 tsp ground cumin - 1 tsp ground coriander - 1/2 tsp turmeric powder - 1/2 tsp paprika - 1/2 tsp salt - 1/4 tsp cayenne pepper - 1 cup chicken stock - 1 can of coconut milk - 2 tbsp vegetable oil - Chopped fresh cilantro for garnish (optional)
Equipment
To make this dish, you will need the following equipment: - A large skillet or wok - A medium-sized pot with a lid for cooking the rice - A sharp knife for cutting the chicken and vegetables - A cutting board - Measuring cups and spoons - A wooden spoon for stirring
Method
1. Rinse the rice in cold water and set aside to drain. 2. In a large skillet or wok, heat the vegetable oil over medium-high heat. 3. Add the chicken pieces and sauté for 5-6 minutes or until they are lightly browned. 4. Remove the chicken from the skillet and set aside. 5. In the same skillet, add the chopped onions and sauté for 2-3 minutes or until they are translucent. 6. Add the minced garlic and grated ginger and sauté for an additional minute. 7. Add the curry powder, ground cumin, ground coriander, turmeric powder, paprika, salt, and cayenne pepper to the skillet and stir for 1-2 minutes until the spices are fragrant. 8. Pour in the chicken stock and coconut milk and bring the mixture to a boil. 9. Add the chicken pieces back to the skillet and stir to coat them with the curry sauce. 10. Reduce the heat to low and let the curry simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened. 11. While the curry is simmering, cook the rice according to the package instructions. 12. Serve the chicken curry over the rice and garnish with chopped cilantro if desired.
Notes
- You can substitute the chicken breast with boneless, skinless chicken thighs or tofu for a vegetarian option. - Adjust the amount of cayenne pepper to your liking for spicier or milder curry. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Info
This recipe makes 4 servings, and each serving contains approximately: - Calories: 450 - Fat: 20g - Carbohydrates: 40g - Fiber: 2g - Protein: 27g
Recipe Tips
- To save time, you can use precooked rice or a rice cooker. - You can add vegetables such as bell peppers, carrots, or zucchini to the curry for extra nutrition and flavor. - For a creamier curry, add a tablespoon of plain yogurt or heavy cream to the sauce before serving.
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