Easy chicken curry with turmeric rice

    30 min

    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

    Serves: 2 

    • Turmeric rice
    • 200g Jasmine rice or basmati rice
    • 200ml water
    • 1/2 teaspoon turmeric
    • Curry
    • 350g carrots, sliced
    • 1 onion, finely chopped
    • 2 boneless, skinless chicken breasts, cubed
    • olive oil
    • 1 heaped tablespoon curry powder
    • 200ml coconut milk
    • salt and pepper, to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

      Turmeric rice:

    1. 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.
    2. Curry:

    3. 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.
    4. 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.
    5. 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.
    6. Taste curry and season with salt and pepper; serve curry with turmeric rice.

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