Chicken Curry with Basmati Rice

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Take your dinner up a notch with this delectable Chicken Curry and Basmati Rice dish.

Units Scale

2lbs boneless skinless chicken thighs cut into bite-size pieces
1 large onion - sliced thin
8 garlic cloves - finely diced
1-inch-long piece of fresh ginger root - finely diced
2 teaspoons Thai chili paste - I like Thai Kitchen red hot chili paste - I like mine extra spicy so I use more
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Salt and black pepper to taste
1 can coconut milk, shake it up well so you break up any chunks
1 cup fresh (or frozen) peas
For the garnish - Toast the coconut shreds, garnish the top, and drizzle peanut sauce on the basmati rice. **

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Sauté onion till lightly browned and add garlic, ginger, all spices, and chili paste. Let it cook a minute.
Add the chicken and get it fully coated with the onion mixture. Let it cook for 2–3 minutes. Now add your coconut milk.
Ensure, your stove it set to medium low – it will thicken.
Let it cook, stirring occasionally – about 25-30 min.
Add peas at the end. Peas cook quickly, so make sure the heat is off so it doesn’t mush up.
For the rice**. I use basmati for this. It is deliciously fragrant and tasty, but you also use jasmine rice.
If you use jasmine rice, sauté a white onion until opaque (clear) – don’t let the onion brown and add 3-4 garlic cloves and let it cook 30 seconds.
Add white pepper and salt to taste as well as the water – follow your packaging directions for water to the amount of rice.
Let the water boil first, and then add a teaspoon of coconut extract.
Add your rice. Turn the heat down low and keep that rice sealed tight until fully cooked through.
Enjoy!!

Created, Prepared, tried, and tested by Amanda from SA Tasty Recipes – Saffas Daily Recipes

Find it online: https://esmesalon.com/chicken-curry-with-basmati-rice/

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