A very easy recipe for chicken curry with carrots and coconut milk. Serve with yellow rice which you can easily make yourself by adding turmeric.
1 person made this
200g Jasmine rice or basmati rice
1/2 teaspoon turmeric
350g carrots, sliced
1 onion, finely chopped
2 boneless, skinless chicken breasts, cubed
1 heaped tablespoon curry powder
200ml coconut milk
salt and pepper, to taste
Method Prep:10min › Cook:20min › Ready in:30min
Place rice, 200ml of water and 1/2 teaspoon of turmeric in a pot; bring to the boil over medium heat and simmer for 12 minutes. Remove pot from heat; fluff rice with a fork and keep pot covered until ready to serve.
Add sliced carrots to a saucepan; cover with water and simmer over medium heat for 6 minutes or until starting to soften but still firm. Drain and set carrots aside.
Heat olive oil in a large frying pan over medium heat; stir in onion and cook until the onion starts to soften, about 4 minutes. Add the chicken and fry until browned on all sides, about 4 minutes.
Sprinkle curry powder on top of chicken and onion; stir in coconut milk. Add the cooked carrots; simmer for 10 minutes over low heat, until the chicken is cooked through.
Taste curry and season with salt and pepper; serve curry with turmeric rice.