Description
A flavorful dish combining tender chicken in a creamy coconut curry sauce served over fluffy basmati rice.
Ingredients
Scale
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- Salt and pepper to taste
- 2 cups basmati rice
- 4 cups water
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat coconut oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until the onion is translucent.
- Stir in the curry powder and cook for an additional minute to release the flavors.
- Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Stir well to combine.
- Bring the mixture to a gentle simmer, then add the sliced red bell pepper and green beans. Cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender. Season with salt and pepper to taste.
- While the curry is simmering, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and cook for 15 minutes or until the rice is fluffy and the water is absorbed.
- Serve the coconut curry chicken over a bed of basmati rice, garnished with fresh cilantro.
Notes
- For added heat, consider adding chopped chili peppers to the curry.
- This dish can be made in advance and reheated.
- Leftover curry can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg