Coconut Curry Chicken and Rice

Ingredients

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

• 200 g chicken thighs

• 60 g rice

• 50 g carrots

• 50 g onion

• 5 g garlic

• 150 ml coconut milk

• 10 ml olive oil

• 5 g curry powder

• 2 g salt

• 1 g black pepper

• 150 ml water

Tools you'll need

Instructions

1. 1

   Cut chicken thighs into 3 cm pieces. Season with half the salt and black pepper.

   ~3 min
2. 2

   Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.

   ~5 min
3. 3

   While step 2 cooks

   While chicken cooks, finely chop onion and garlic. Peel and slice carrots into thin rounds. Rinse rice under cold water until water runs clear.

   ~5 min
4. 4

   In the same skillet, add onion and garlic. Cook over medium heat until softened, about 3 minutes. Stir in curry powder and cook for 1 minute until fragrant.

   ~4 min
5. 5

   Add carrots, coconut milk, water, and remaining salt. Bring to a simmer. Return chicken to the skillet. Cover and simmer for 10 minutes, until chicken is cooked through (74°C/165°F) and carrots are tender.

   ~10 min
6. 6

   While step 5 cooks

   While the curry simmers, combine rice with 120 ml water in a small saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12 minutes until water is absorbed. Remove from heat and let stand 5 minutes.

   ~12 min
7. 7

   Fluff rice with a fork. Serve curry over rice.

   ~1 min