Yellow Curry Chicken with Basmati Rice
Kelly Senyei
18
-
12 Comments
I haven’t always had an adventurous palette, and I actually spent many of my childhood years poking the crab meat out of sushi rolls and dining on plain white rice any time my parents took (and by took, I mean dragged) me to dinner at their favorite Indian restaurant. But the more I was exposed to different cuisines, the more adventurous I became. Now, I can’t go a week without sampling my favorite curry dish from a nearby Indian restaurant. I’ve created this basic yellow curry recipe from a blend of traditional Indian spices and served it over basmati rice, a lightly seasoned perfect complement to the dish.
Yellow Curry Chicken with Basmati Rice
Ingredients
For the curry chicken:
- 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- 1/2 teaspoon salt
- 4 Tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1 (14-oz.) can unsweetened coconut milk
- 2 Tablespoons curry powder
- 1 cup frozen peas
- 1½ cups green beans, cut into 1-inch segments
- Fresh cilantro, for garnish
For the basmati rice:
- 1 cup basmati rice
- 1 THREE¼S cup water
- 1 teaspoon cumin seeds
Instructions
For the curry chicken:
Heat 3 tablespoons of olive oil over medium heat in a large saucepan. Place the chicken and ¼ teaspoon salt in the pan and saute until golden brown.
Remove the browned chicken and set it aside.
Coat the pan with the remaining 1 tablespoon of olive oil and reduce the heat to low.
Add the cumin seeds, onion, garlic and ginger. Saute for 3 minutes.
Return the pan to medium heat, add the coconut milk to the saucepan then whisk in the curry powder and remaining ¼ teaspoon salt.
Let the curry simmer and thicken for 3 minutes.
Stir in the peas and green beans then bring the saucepan to a boil.
Reduce the heat to medium, return the browned chicken to the saucepan and let simmer for 5 minutes.
Serve the curry over basmati rice (recipe below) and garnish with fresh cilantro.
For the basmati rice:
Combine the rice and water in a saucepan. Let the rice soak for 20 minutes.
Bring the mixture to a boil then cover.
Reduce heat and let simmer for 15 minutes.
Remove from heat and let stand, covered, for 10 minutes.
Stir in the cumin seeds while fluffing with a fork and serve.
You Might Also Like...
Easy Halloween Cupcakes with Chocolate Spiders
Add a spooky twist to your holiday dessert lineup with a festive recipe for Easy Halloween Cupcakes with Chocolate Spiders! They're creepy. They're crawly. They're ... a li…
Baked Sweet Potato Fries
Ditch the deep fryer and pre-heat your oven for the crispiest-ever Baked Sweet Potato Fries served up hot with your choice of sauces for dipping. We all have those foods th…
Halloween Chocolate Chip Cookies
Add a spooky twist to a dessert classic with Halloween Chocolate Chip Cookies topped with chocolate spiders! It doesn't take make clicks around here to learn that I am a Ha…
Healthy Secret Ingredient Smoothies
When I tell you what the secret ingredient is in these healthy fruit smoothies, you may cringe, or cry, or yell, or worst of all, you may never come back here again. So, the …
Apple Pie Egg Rolls
Turn a savory snack into a dessert favorite with a quick and easy recipe for Apple Pie Egg Rolls perfect for dipping in whipped cream or caramel sauce. Apple Pie Egg Rolls …
The Best Basil Pesto Pasta
Skip the store-bought sauces and whip up a fast and fresh recipe for the best basil pesto perfect for serving with your favorite noodles. I first shared this recipe for bas…
Comments
Post a reply