Chicken Curry with Brown Rice
A flavorful and wholesome curry, perfect for a satisfying meal.
⏱️ 55 min🍽️ Serves 1
🔥 450 kcal💪 35g protein🍚 40g carbs🥑 18g fat🌾 5g fibreper serving
📲 Share
servings
Ingredients
- 🍗500 g boneless, skinless chicken thighs
- 🧅1 onion
- 🧄2 cloves garlic
- 🫚1 inch ginger
- 🥥400 ml canned coconut milk
- 🍚200 g brown rice
- 🌶️2 tbsp curry powder
- 🟠1 tsp turmeric powder
- 🌿½ tsp cumin powder
- 🌻1 tbsp vegetable oil
- 🍲½ cup chicken broth
- 🧂 salt and pepper, to taste
- 🌿¼ cup fresh cilantro, chopped
Pro tips
- For extra spice, add a pinch of cayenne pepper or a chopped green chili with the other spices.
- If the curry is too thick, add a little more chicken broth or water to reach your desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Method
- 1Cut chicken thighs into 1-inch pieces. Finely chop onion, mince garlic, and grate ginger.
- 2Heat oil in a large pot or deep skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- 3Add garlic, ginger, curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.
- 4Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes.
- 5Pour in coconut milk and chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through.
- 6While the curry simmers, cook brown rice according to package instructions.
- 7Season the curry with salt and pepper to taste. Stir in chopped cilantro.
- 8Serve the chicken curry hot over the cooked brown rice.