Scrumptious Chicken Curry with Rice: A Simple and Flavorful Feast
Ready to bring some vibrant flavors to your dinner table? This Chicken Curry with Rice recipe is an exquisite culinary treat inspired by beloved Asian flavors. It’s simple enough for a weeknight yet impressive enough for entertaining guests. With tender chicken simmered in a rich coconut curry and served over steaming rice sprinkled with crunchy peanuts, this dish is a celebration of texture and taste. Let’s cook up a storm and create a meal that will transport your senses to the bustling streets of an Asian bazaar!
Why Will You Love this Recipe?
- Flavorful and Fragrant: The combination of fresh ginger, curry spices, and creamy coconut milk creates a sauce that is both rich and aromatic. Each bite offers a burst of flavors that are sure to please your palate.
- Quick and Easy: With a total prep and cooking time of only 35 minutes, this recipe is ideal for busy evenings. You can have a gourmet-tasting dish on the table in no time.
- Versatile Serving Options: This curry goes wonderfully not only with rice but can also be served with naan bread or over cooked quinoa for a different twist.
Recipe Variations
- Adjust the Heat: Easily modify the spiciness of the curry by increasing or reducing the amount of cayenne pepper or chili powder according to your taste.
- Add Vegetables: Boost the nutritional value and color of your dish by adding vegetables like bell peppers, carrots, or spinach during the cooking process.
- Alternate Proteins: Not a fan of chicken? Substitute it with tofu, shrimp, or beef to cater to different dietary preferences or simply to try something new.
Tools You’ll Need
- Large Skillet: For cooking the chicken and sautéing the onions and ginger.
- Pot: Needed for cooking the rice, making it fluffy and perfect for serving with the curry.
- Measuring Cups and Spoons: Essential for measuring your spices, rice, and liquids accurately to ensure the perfect flavor every time.
FAQ
Can I freeze this curry?
Yes, you can freeze the chicken curry for up to 3 months. Just be sure to store it in airtight containers. However, the rice is best made fresh.
How should I store it and how long does it last?
Refrigerate leftovers in an airtight container and enjoy within 3-4 days. Reheat gently on the stove or in the microwave.
What should I serve with this curry?
This curry pairs beautifully with steamed basmati rice, naan bread, or even pita. For a low-carb option, try serving it with cauliflower rice.
Is this dish suitable for every diet?
This dish is gluten-free and can be made vegetarian by substituting chicken with tofu. Just ensure all other ingredients meet your dietary needs.
Other Recipes You’ll Love
- Easy Peanut Butter Chicken Sauce Recipe
- Tasty Cajun Shrimp and Rice Recipe
- Black Beans and Rice with Chicken [Easy Cuban Recipe]
- Asparagus Risotto with Chicken
- Air Fryer Chicken Fajitas with Homemade Fajita Seasoning
- Easy Cold Chicken Pasta Salad
Chicken Curry with Rice
Equipment
Ingredients
- 1.1 pounds chicken breast cubed
- Salt pepper, oil for seasoning chicken
- 3 tablespoons oil
- 1 yellow onion finely chopped
- 1 teaspoon ginger grated
- 13.5 ounces creamy coconut milk canned, suitable for cooking
- 2 teaspoons curry powder
- ⅔ teaspoon salt
- ⅕ teaspoon black pepper
- ⅕ teaspoon cayenne pepper or chili powder
- 1 tablespoon parsley finely chopped
- 2.5 ounces peanuts chopped
- 1¼ cups rice
- ½ teaspoon salt for rice
- 2 tablespoons rice vinegar
Instructions
- Season cubed chicken breasts with salt, pepper, and a little oil; set aside.
- Heat 3 tablespoons oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until slightly caramelized.
- Add grated ginger to the onion, and continue frying for about 2 minutes, stirring frequently.
- In a separate pot, bring water to a boil for the rice. Add ½ teaspoon salt and rice vinegar, then cook rice according to package instructions.
- Add chicken cubes to the skillet, spreading them out so they sear well. Cook without moving for about 5 minutes, then turn to cook evenly until done.
- Pour coconut milk over the chicken, add salt, black pepper, cayenne pepper, and curry powder. Stir well and simmer for an additional 2 minutes.
- Meanwhile, chop peanuts using a food processor or by hand.
- Serve by placing cooked rice on half of a deep plate, pour the curry next to it. Sprinkle parsley over the curry and peanuts over the rice.
Notes
Adjust the amount of cayenne pepper or chili powder based on your preference for heat.
