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Coconut Milk Chicken Curry

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Coconut Milk Chicken Curry
Ingredients
  • 3 1/2 cups water, or more as needed
  • 2 cups uncooked jasmine rice
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cubed
  • 4 medium russet potatoes, peeled and cubed
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 1 (13.5 ounce) can coconut milk
  • 4 cloves garlic, chopped
  • 4 tablespoons yellow curry powder, or more to taste
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons white sugar, or more to taste
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
Instructions
1
Boil 3 1/2 cups of water in a medium-sized saucepan. Introduce rice into the boiling water, cover it with a lid, and decrease the heat to a low setting. Allow the rice to cook until all of the water has been absorbed, approximately 15 minutes. Check on the rice; if it still feels too firm to your taste buds, add a few extra tablespoons of water. Take the saucepan off the heat source, cover it again, and set it aside for now.
2
Meanwhile, warm oil in a large cooking vessel over medium-high heat. Add chicken breast, diced potatoes, 1 teaspoon of salt, and 1 teaspoon of black pepper; cook and stir until the chicken is fully cooked and no longer see-through, taking around 5 to 7 minutes.
3
Introduce coconut milk into the mixture. Add minced garlic, 4 tablespoons of curry powder, soy sauce, 1 1/2 tablespoons of sugar, garlic powder, cumin, grated ginger, and red pepper flakes; stir everything together with a wooden spoon until it's well combined. Bring the mixture to a boil, then cover it and reduce the heat to a low setting. Allow everything to simmer until the potatoes are extremely tender and the curry has an intense aroma, approximately 15 to 20 minutes.
4
Turn off the heat source and uncover the curry. Taste it, making any necessary adjustments to the seasoning - specifically, the amount of curry powder, sugar, salt, and pepper. Allow it to sit for 5 minutes before serving it over the cooked rice.