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Ingredients
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Main Ingredients
Side Ingredients
Method
Main Recipe Directions
- 1
Prepare the Chicken
In a large bowl, combine the chicken pieces with 1 tablespoon of curry powder, salt, and black pepper. Mix well and set aside to marinate for at least 30 minutes.
- 2
- 3
Add Aromatics
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- 4
Incorporate Vegetables
Add the chopped tomatoes and red bell pepper to the pot. Cook for about 10 minutes until the tomatoes break down and form a sauce.
- 5
Add Chicken
Add the marinated chicken pieces to the pot and stir well to coat with the sauce. Cook for 5 minutes.
- 6
Simmer with Broth
Pour in the chicken broth and the remaining curry powder. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes until the chicken is cooked through.
- 7
Finish with Coriander
Stir in the chopped fresh coriander just before serving. Adjust seasoning with more salt and pepper if desired.
Rice Directions
- 8
Rinse the Rice
In a sieve, rinse the rice under cold water until the water runs clear to remove excess starch.
- 9
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat.
- 10
Simmer
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
- 11
Fluff and Serve
Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
