Coconut Curry Chicken with Basmati Rice
Chicken thighs simmered in a creamy coconut curry sauce, served over fluffy basmati rice. A comforting, high-protein dinner made in one pan.
- Total
- 45 min
- Prep 10 · Cook 30 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Simmering
- Savory
- Indian
- Stovetop
- Oven
Instructions
-
Rinse the 200 g riz basmati under cold water until the water runs clear. Set aside.
~2 min
Rinsing removes excess surface starch so the rice cooks up fluffy and separate instead of sticky.
-
Dice the oignon into 1 cm pieces. Cut the 500 g poulet into 3 cm chunks and season with 0.25 tsp salt and 0.25 tsp black pepper.
~5 min
-
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the poulet in a single layer and sear for 3 minutes per side until golden. Remove and set aside.
~6 min
Searing in a single layer triggers Maillard browning, building deep flavor; crowding steams the chicken instead.
Sear the chicken in a single layer without crowding so it browns instead of steaming. If your pan is small, cook it in two batches.
Searing Pat the chicken dry and leave space between pieces; a hard sizzle means browning, while steam means you crowded the pan.
-
Lower the heat to medium. Add the oignon and cook for 5 minutes until softened. Stir in 2 tsp curry and cook for 30 seconds until fragrant.
~5 min
Blooming curry powder in hot oil for 30 seconds dissolves fat-soluble flavor compounds, making the spice more aromatic.
-
Pour in 400 ml lait de coco and 300 ml water. Bring to a gentle simmer, then return the poulet. Simmer uncovered for 12 minutes until the sauce thickens and the chicken reaches 74°C.
~12 min
Simmering uncovered lets water evaporate so the sauce reduces and thickens into a clingy curry.
Let the curry simmer uncovered so the sauce reduces and coats the chicken. If it looks thin, simmer 2 to 3 minutes longer.
Simmering Keep the liquid at a gentle bubble, not a rolling boil, so the chicken stays tender and the sauce reduces without scorching.
-
While step 5 cooks
While the curry simmers, bring a saucepan of water to a boil. Add the riz basmati and 0.5 tsp salt. Cook for 10 minutes until tender, then drain and let stand covered for 5 minutes.
~10 min
-
Fluff the riz basmati with a fork. Serve the coconut curry chicken over the rice.
~2 min