Chicken Curry Recipe
Served with Rice and Green Salad
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Ingredients
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For Chicken Curry
For Rice
For Green Salad
Method
For Chicken Curry
- 1
- 2
- 3
Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- 4
Brown the Chicken
Add the chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- 5
Add Tomato Puree and Spices
Stir in the tomato puree and curry powder, mixing well to coat the chicken. Cook for another 2 minutes.
- 6
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 20 minutes, stirring occasionally.
- 7
Season the Curry
Add salt and black pepper to taste. Adjust seasoning as needed.
For Rice
- 8
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 9
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes or until the water is absorbed.
- 10
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Then fluff with a fork before serving.
For Green Salad
- 11
Prepare the Salad Vegetables
In a large bowl, combine the mixed salad greens, sliced cucumber, and cherry tomatoes.
- 12
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle over the salad and toss gently to combine.
