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.

• 150 g chicken breast

• 60 g rice

• 200 ml coconut milk

• 1 tsp curry powder

• 80 g broccoli

• 1 carrot

• 40 g spinach

• 1/2 lime

• 1/4 tsp salt

• 1 pinch black pepper

• 200 ml water

Tools you'll need

Instructions

1. 1

   Dice the chicken breast into 2 cm cubes. Cut the broccoli into small florets. Peel and slice the carrot into thin rounds. Set aside.

   ~5 min
2. 2

   In a small pot, combine the rice, 120 ml of the water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the liquid is absorbed. Remove from heat and keep covered.

   ~10 min
3. 3

   While step 2 cooks

   While the rice cooks, heat a large skillet over medium-high heat. Add the chicken cubes and cook, stirring occasionally, until browned on all sides, about 3 minutes. Season with salt and black pepper.

   ~3 min
4. 4

   Add the curry powder to the chicken and stir for 30 seconds until fragrant. Pour in the coconut milk and the remaining 80 ml water. Bring to a gentle simmer.

   ~1 min
5. 5

   Add the broccoli and carrot slices to the skillet. Cover and cook for 3 minutes until the vegetables are tender-crisp and the chicken is cooked through (74°C/165°F).

   ~3 min
6. 6

   Stir in the spinach and cook for 1 minute until wilted. Squeeze the lime juice over the curry. Serve the curry over the cooked rice.

   ~1 min