Our hearty generations-old family recipe with chicken and veggies. Served with jasmine rice.

In a pot, combine jasmine rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.

Cook the Rice

In a large skillet or pot, heat vegetable oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion is translucent.

Sauté the Aromatics

Add diced chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

Cook the Chicken

Stir in sliced carrot and diced bell pepper. Add curry powder, salt, and black pepper. Mix well to coat the chicken and vegetables.

Add Vegetables and Spices

Pour in the coconut milk, stir to combine, and bring to a simmer. Reduce heat to low and let it cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

Simmer with Coconut Milk

Remove from heat and stir in chopped cilantro. Serve the curry over jasmine rice.

Finish and Serve

Chicken breast, diced

po po lo’s curry

Recipe information

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