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Chicken in Curry Sauce with Vegetables
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-in-curry-sauce-with-vegetables
About this recipe
Chicken in curry sauce with vegetables is a quick dinner with rice, mild curry, and a creamy coconut milk sauce. Chicken breast makes the dish filling, carrot adds gentle sweetness, and curry powder gives it a warm color and aroma. Briefly cook the curry powder with the carrot before adding the coconut milk so the spice releases more flavor into the sauce. Cook the rice alongside the chicken so it is ready as the sauce begins to thicken slightly. Serve immediately, with the chicken evenly coated in the mild coconut sauce.
Ingredients
300 g chicken breast
120 g rice
150 ml coconut milk
1 carrot
1 teaspoon mild curry powder
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cook the rice so it is fluffy, then set it aside, covered, while you prepare the chicken in coconut curry sauce.
Cut the chicken into 2–3 cm pieces. Heat the oil in a skillet and cook the chicken over medium-high heat for 4–5 minutes, stirring, until lightly browned.
Peel the carrot and cut into thin matchsticks. Add to the chicken and cook for 3–4 minutes, stirring, until it begins to soften. Add the curry powder towards the end and stir briefly, just until fragrant; do not let the spice darken. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Pour in the coconut milk and simmer over low heat for 4–5 minutes, until the sauce thickens slightly and the chicken is fully cooked.
Serve the chicken over the rice immediately, while the coconut sauce is still smooth and coats the pieces of chicken and carrot well.
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