Chicken Curry with Coconut Milk and Jasmine Rice
Poultry Dishes
This aromatic and flavorful chicken curry is made with creamy coconut milk and served over fluffy jasmine rice. It’s a comforting and satisfying meal that’s perfect for any occasion.
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons curry powder
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, chopped
- 1 cup frozen peas
- Salt and pepper, to taste
- 2 cups cooked jasmine rice
- Chopped fresh cilantro, for garnish
Instructions
Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
Add the garlic and ginger to the skillet and cook for 1 minute.
Add the chicken to the skillet and cook until browned on all sides.
Sprinkle the curry powder over the chicken and stir to coat.
Add the coconut milk, chicken broth, and red bell pepper to the skillet. Bring to a simmer and let cook for 10 minutes.
Add the frozen peas to the skillet and let cook for an additional 5 minutes, or until the chicken is cooked through and the vegetables are tender.
Season with salt and pepper, to taste.
Serve the chicken curry over cooked jasmine rice and garnish with chopped fresh cilantro.
This aromatic and flavorful chicken curry is made with creamy coconut milk and served over fluffy jasmine rice. It’s a comforting and satisfying meal that’s perfect for any occasion.
