Name: Quick Chicken Curry with Rice
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 250 g basmati rice; 500 g chicken breast, diced; 1 onion, chopped; 2 cloves garlic, minced; 2 tbsp mild curry powder; 400 g chopped tomatoes; 200 ml coconut milk; 2 tbsp vegetable oil; to taste salt and pepper

Ingredients

4 servings

250 gbasmati rice
500 gchicken breast, diced
1onion, chopped
2 clovesgarlic, minced
30 mlmild curry powder
400 gchopped tomatoes
200 mlcoconut milk
30 mlvegetable oil
to tastesalt and pepper

Nutrition

Per serving · 4 servings total

540kcal

36gProtein

58gCarbs

16gFat

3gFibre

150 kcal / 100g

Steps

1Bring a pot of salted water to the boil and cook the rice for 10–12 minutes until tender, then drain.
2Heat the oil in a large pan over medium-high heat and fry the onion for 3 minutes until softened.
3Add the garlic and diced chicken and cook for 5 minutes, stirring, until the chicken is golden on all sides.
4Stir in the curry powder and cook for 1 minute until fragrant.
5Pour in the chopped tomatoes and coconut milk, season with salt and pepper, and simmer for 8 minutes until the chicken is cooked through and the sauce has thickened.
6Serve the curry over the rice.