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Ingredients
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For the Curry Chicken
For the Rice
For the Salad
Method
For the Curry Chicken
- 1
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and season with salt and black pepper.
- 2
Sauté the Aromatics
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
- 3
Cook the Chicken
Add the seasoned chicken to the skillet and cook until browned on all sides.
- 4
Add Spices and Coconut Milk
Stir in the curry powder and mix well. Pour in the coconut milk and bring to a simmer. Reduce heat and let it cook for about 15 minutes, stirring occasionally.
- 5
Finish with Cilantro
Once the chicken is cooked through, remove from heat and stir in chopped fresh cilantro before serving.
For the Rice
- 6
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and water is absorbed.
For the Salad
- 8
Prepare the Vegetables
Chop the lettuce, dice the tomato, and slice the cucumber.
- 9
- 10
Assemble the Salad
In a large bowl, combine the chopped lettuce, tomato, and cucumber. Drizzle with the dressing and toss to combine.