Coconut Curry Chicken with Rice
Ingredients
- 1.5 Long grain rice
- ½ Pound boneless and skinless chicken breast (use more if you desire)
- 1 Can Coconut milk (14.5oz)
- 1 Onion (diced)
- 2 Red sweet pepper (chopped you can use the red bell)
- 2 Tablespoons Coconut oil
- 2 Cloves garlic (minced)
- 2-3 Teaspoons Curry powder
- 1 Teaspoon Fresh ginger (minced)
- 1 Tablespoon Red pepper flakes (adjust to your pepper tolerance)
- Salt and pepper to taste
Instructions
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In a bowl, add rice and cover with water and set aside. Also, chop the vegetables, clean the chicken and cut into strips or dice then season with some curry, salt, and pepper and set aside.
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Heat oil in a skillet or pot, over medium-high heat, add the seasoned chicken and cook on both sides it takes about 2 minutes. Transfer into a plate and set aside.
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In the same pan, add the ginger, garlic, chopped onion, and the remaining curry stir and cook for about 2 minutes. Add the red pepper flakes and sweet peppers. Combine and cook for a few minutes.
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Rinse the soaked rice until water runs clear and drain. Add the rice to the curry mixture and stir, toast for a few minutes.
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Add the coconut milk and stir, add a small quantity of chicken broth the same level as the rice or just a little bit over it. Soaking the rice is optional if you decide not to soak the rice you can still toast but you’ll need to use more broth, so add broth or water just above the rice level.
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Return the chicken, cover and bring to a boil then simmer until the rice is fully cooked. Stir and check the seasoning, readjust if necessary.
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Your rice is ready!
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Serve and enjoy!