Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken coconut curry and rice. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Chicken Coconut Curry and Rice is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken Coconut Curry and Rice is something that I have loved my whole life.
Big flavor, little mess – this chicken curry with coconut rice is cooked in one pot, and I guarantee that after watching this video, you'll want to make it. One-Pan Coconut Chicken Curry and Rice is an easy one pot dinner with coconut milk and basil and little spice. It doesn't help that was banned from making anything curry or anything in the crockpot for that matter when we were first married in our small little college.
To get started with this recipe, we must first prepare a few ingredients. You can have chicken coconut curry and rice using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Coconut Curry and Rice:
- Make ready 1 KG boneless chicken
- Prepare Salt and Pepper (to taste)
- Get Coconut milk (400 ml)
- Make ready Tomato paste (3/4 cup)
- Prepare Fresh tomatoes
- Prepare Medium-Sized Onion
- Make ready Chilli Pepper (Shombo)
- Get Garlic (2 Cloves)
- Get Green peas
- Get Carrots
- Take Sugar (2 Table spoon)
- Take Groundnut oil (2 Table spoon)
- Prepare Curry (2 to 3 table spoons)
Making Thai-style food at home The flavor profile gets a boost from using both red curry paste (I usually use the Thai Kitchen brand) and curry powder (my fave: sweet curry powder. Our speedy curry gets deep flavor thanks to fresh garlic and ginger in the coconut milk sauce; it achieves the paleo stamp of Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Pair Coconut Curry Chicken with rice and/or naan bread.
Instructions to make Chicken Coconut Curry and Rice:
- Wash, drain and cut the chicken into small bits then season with salt and pepper.
- Cut the onion into thin round slices. Crush the garlic. Dice the tomatoes.
- In a sauce pan, add the oil and curry and let it dry for about two minutes. Add the sliced onions and toss it in oil for about a minute then add the chicken. Let the curry coat the chicken and leave to cook for about 8 minutes.
- In a small bowl, add 1 cup of water and then the tomato paste and stir it to have an even mixture.
- Add the coconut mixture, the diluted tomato paste and the chopped tomatoes to the chicken. Add the sugar and then stir it.
- Wash the Chilli pepper and make openings on it and put in the pot. Leave to cook for another 15-20 minutes.
- For the rice, be creative. I chose to use cook mine with carrots. Then garnished it with green peas.
A side of roasted carrots or roasted sweet potatoes would also pair nicely. This recipe is easy and awesome! I didn't have basmati rice (substituted regular rice), and I used regular coconut milk. It was the ultimate comfort food. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same.
So that’s going to wrap it up for this special food chicken coconut curry and rice recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
