Chicken Curry with Brown Rice
Aromatic chicken curry paired with wholesome brown rice for a hearty meal.
⏱️ 60 min🍽️ Serves 1
🔥 480 kcal💪 35g protein🍚 45g carbs🥑 18g fat🌾 6g fibreper serving
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servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs, cut into 1-inch pieces
- 🍚1 cup brown rice
- 🥥1 tbsp coconut oil
- 🧅1 onion, chopped
- 🧄2 cloves garlic, minced
- 🫚1 tbsp fresh ginger, grated
- 🌶️2 tbsp curry powder
- 🌰1 tsp ground cumin
- 🧡½ tsp turmeric powder
- 🍅1 can diced tomatoes (400g/14oz), undrained
- 🥛1 can light coconut milk (400ml/13.5oz)
- bouillon½ cup chicken broth
- 🧂 salt and black pepper, to taste
- 🌿¼ cup fresh cilantro, chopped, for garnish
Pro tips
- For extra vegetables, add diced bell peppers, carrots, or spinach along with the tomatoes.
- Adjust the amount of curry powder to your spice preference; add a pinch of cayenne pepper for extra heat.
- Leftover curry tastes even better the next day as the flavors meld.
- Brown rice can be cooked in advance to save time; store it in the refrigerator.
Method
- 1Rinse brown rice thoroughly. In a medium saucepan, combine brown rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
- 2While rice cooks, heat coconut oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 3Add minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.
- 4Stir in curry powder, ground cumin, and turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.
- 5Add chicken pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes.
- 6Pour in diced tomatoes (undrained), light coconut milk, and chicken broth. Bring the mixture to a gentle simmer.
- 7Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Season with salt and black pepper to taste.
- 8Serve the chicken curry hot over the fluffy brown rice. Garnish with fresh chopped cilantro.