Coconut Chicken Curry with Rice

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 150 g chicken

• 200 ml coconut milk

• 1 tbsp curry powder

• 1/2 onion

• 60 g rice

• 1/2 tsp salt

• 150 ml water

Tools you'll need

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. In a small pot, bring 150 ml water to a boil, add the rice and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

   ~20 min
2. 2

   While step 1 cooks

   While the rice cooks, dice the onion finely and cut the chicken into 2 cm pieces. Season the chicken with a pinch of salt and half the curry powder.

   ~5 min
3. 3

   Heat a non-stick skillet over medium heat. Add the onion and cook, stirring, until softened and lightly browned, about 4 minutes.

   ~4 min
4. 4

   Add the chicken to the skillet and cook until browned on all sides, about 5 minutes. Stir in the remaining curry powder and cook for 1 minute until fragrant.

   ~6 min
5. 5

   Pour in the coconut milk and add the remaining salt. Bring to a gentle simmer, then reduce heat to low and cook for 8 minutes, stirring occasionally, until the chicken is cooked through and reaches 74°C/165°F and the sauce thickens slightly.

   ~8 min
6. 6

   Fluff the rice with a fork and serve the curry over the rice.

   ~1 min