Chicken and Vegetable Curry Rice
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Ingredients
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250 g white rice
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400 g chicken breast, cut into cubes
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1 onion, chopped
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1 green pepper, chopped
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1 carrot, peeled and diced
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1 tomato, peeled and chopped
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1 tablespoon curry powder
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1 teaspoon ginger powder
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1 teaspoon turmeric
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1/2 teaspoon cumin powder
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1/2 teaspoon chili powder
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400 ml coconut milk
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100 ml chicken broth
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Extra virgin olive oil
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Salt
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Pepper
Directions
Cook the rice: Boil the rice in plenty of salted water following the instructions on the package.
Prepare the curry: While the rice is cooking, heat a little olive oil in a large pot over medium heat. Sauté the chopped onion until translucent. Add the chopped green pepper and the diced carrot and cook for 5 more minutes.
Add the chicken: Add the chicken pieces to the pot and cook until golden brown on all sides.
Add the spices: Add the curry powder, ginger powder, turmeric, cumin powder, and chili powder (if using). Mix well and cook for 1 minute more.
Add the tomato: Add the chopped tomato to the pot and cook for 2-3 more minutes.
Add the liquids: Add the coconut milk and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, until the chicken is cooked and the sauce has thickened.
Serve: Serve the curry hot over the cooked rice.
Recipe Note
You can add other vegetables to the recipe, such as peas, cauliflower, or potatoes.If you don't have coconut milk on hand, you can use almond milk or evaporated milk.You can adjust the amount of spices to your taste.This recipe is perfect for a complete and balanced meal.
