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

• 300 ml water

Tools you'll need

Instructions

1. 1

   Cut the chicken into 2 cm cubes. Finely chop the onion.

   ~5 min
2. 2

   In a medium pot, bring 250 ml of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

   ~20 min
3. 3

   While step 2 cooks

   While the rice cooks, heat a non-stick skillet over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 3 minutes.

   ~3 min
4. 4

   While step 2 cooks

   Add the chicken pieces to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.

   ~5 min
5. 5

   Stir in the curry powder and cook for 1 minute until fragrant. Pour in the coconut milk and the remaining 50 ml of water. Add the remaining salt. Bring to a gentle simmer and cook until the chicken is cooked through and the sauce thickens slightly, about 5 minutes. The chicken should reach 74°C/165°F.

   ~6 min
6. 6

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

   ~1 min