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Chicken Curry with Rice

Creamy Coconut Chicken Curry with Rice Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 2 tbsp vegetable or coconut oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp curry powder (mild or hot)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) diced tomatoes, undrained
  • 1/2 cup water
  • 1 tsp salt, plus more for rice
  • Black pepper
  • 1 cup jasmine or basmati rice, rinsed
  • Fresh cilantro and lime wedges, for serving

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes.
  2. Season chicken with salt and pepper. Add to skillet and brown on all sides, 6 to 8 minutes.
  3. Stir in garlic, ginger, and curry powder. Cook, stirring, for 1 minute until fragrant.
  4. Pour in coconut milk, diced tomatoes, and water. Stir, bring to a simmer, then reduce heat to medium-low. Cook 15 minutes, until chicken is cooked through and sauce thickens slightly.
  5. Meanwhile, bring 2 cups water to a boil in a saucepan. Add rice and ½ tsp salt. Cover, reduce heat to low, and cook 15 minutes. Remove from heat and let rest, covered, 5 minutes before fluffing.
  6. Fluff rice and divide among bowls. Ladle curry over the rice, top with cilantro and lime, and serve hot.

Notes

If you like a thicker sauce, simmer uncovered for the final 5 minutes. The curry tastes even better after a rest, so if you have 10 extra minutes, let it sit off the heat before serving.