Indian Coconut Chicken Curry with Basmati Rice

Ingredients

• 1 pounds chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 can coconut milk, 400 ml
• 1 cup chicken broth
• 1 cup diced tomatoes, canned
• 1 tablespoon lime juice
• 1 cup fresh cilantro, chopped
• salt salt
• 1 teaspoon black pepper

• 1 cups basmati rice, rinsed
• 3 cups water
• 1 teaspoon salt

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and grated ginger to the pan. Sauté for another 2 minutes until fragrant.
3. 03
   Stir in the curry powder, ground cumin, ground coriander, and turmeric. Cook for 1 minute to bloom the spices.
4. 04
   Add the chicken pieces to the pan, stirring to coat in the spices. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
5. 05
   Pour in the coconut milk, chicken broth, and diced tomatoes. Stir to combine. Bring the mixture to a gentle simmer.
6. 06
   Cover the pan and let it simmer for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
7. 07
   While the curry is simmering, prepare the basmati rice. In a separate medium saucepan, bring 3 cups of water to a boil. Add the rinsed basmati rice and salt. Cover and reduce the heat to low. Simmer for 15 minutes, until the rice is cooked and the water is absorbed.
8. 08
   Fluff the rice with a fork and set aside, covered, until ready to serve.
9. 09
   Once the curry is cooked, stir in the lime juice and adjust seasoning with salt and pepper to taste. Garnish with chopped fresh cilantro.
10. 10
    Serve the coconut chicken curry hot over a bed of basmati rice.