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Recipe For Chicken Curry Over Rice

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Description

Chicken curry is a popular dish enjoyed by many around the world. This recipe for chicken curry over rice is a simple yet delicious meal that can be enjoyed for lunch or dinner. The dish consists of tender, juicy pieces of chicken cooked in a fragrant curry sauce, served on a bed of fluffy rice. The blend of spices used in this recipe creates a mouth-watering aroma and a flavorful taste that is sure to satisfy your taste buds.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the chicken curry, you will need the following ingredients:
  • 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) coconut milk
  • Salt and pepper to taste
For the rice, you will need:
  • 1 cup basmati rice
  • 2 cups water
  • Salt to taste

Equipment

For this recipe, you will need:
  • A large skillet or wok
  • A saucepan with a lid
  • A wooden spoon or spatula

Method

1. Rinse the rice in cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the rice and salt to taste. Stir, cover, and reduce heat to low. Cook for 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit for 5 minutes. 2. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and cook until soft and translucent, about 3-4 minutes. 3. Add the garlic and ginger, and cook for 1-2 minutes or until fragrant. 4. Add the chicken and cook until browned on all sides, about 5-7 minutes. 5. In a small bowl, mix together the curry powder, cumin, coriander, turmeric, and cayenne pepper. Add the spice mixture to the skillet and stir to coat the chicken. 6. Add the diced tomatoes and coconut milk to the skillet. Stir to combine and bring to a simmer. 7. Reduce the heat to low and let the curry simmer for 15-20 minutes or until the chicken is cooked through and the sauce has thickened. 8. Season with salt and pepper to taste. 9. To serve, spoon the chicken curry over a bed of rice and garnish with chopped cilantro or parsley, if desired.

Notes

This recipe can be easily adapted to your taste preferences. If you like your curry spicier, increase the amount of cayenne pepper or add some chopped chili peppers. You can also add vegetables like bell peppers or carrots to the curry for added nutrition and flavor.

Nutrition Info

This recipe serves 4 and each serving contains approximately:
  • Calories: 426
  • Protein: 28g
  • Carbohydrates: 36g
  • Fat: 19g
  • Fiber: 4g

Recipe Tips

To save time on prep, you can use pre-cut chicken or a store-bought rotisserie chicken. You can also make the curry sauce ahead of time and reheat it when ready to serve. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Enjoy this delicious and easy-to-make chicken curry over rice recipe for a satisfying and flavorful meal!

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