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.

• 200 g chicken thighs

• 60 g rice

• 50 g carrots

• 50 g onion

• 5 g garlic

• 150 ml coconut milk

• 1 tbsp olive oil

• 1 tsp curry powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 120 ml water

Tools you'll need

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice with 120 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

   ~20 min
2. 2

   While step 1 cooks

   While the rice cooks, cut the chicken thighs into 2 cm pieces. Peel and dice the onion and carrots into 1 cm pieces. Mince the garlic.

   ~8 min
3. 3

   Heat the olive oil in a non-stick skillet over medium heat. Add the onion and carrots and cook, stirring, until softened, about 5 minutes. Add the garlic and curry powder and cook for 1 minute until fragrant.

   ~6 min
4. 4

   Add the chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 8 minutes. The internal temperature should reach 74°C (165°F).

   ~8 min
5. 5

   Pour in the coconut milk and add the salt and black pepper. Stir to combine, scraping up any browned bits. Bring to a gentle simmer and cook for 3 minutes until the sauce thickens slightly.

   ~3 min
6. 6

   Fluff the rice with a fork. Serve the curry over the rice.

   ~1 min