Name: Chicken Curry with Coconut Milk and Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 600 g chicken breast; 1 pc onion; 3 cloves garlic; 20 g ginger; 2 pcs carrot; 1 pc bell pepper; 400 ml coconut milk; 200 ml poultry stock; 2 tablespoons curry paste; 2 tablespoons soy sauce; 1 pc lime; 1 handful coriander; oil; salt; ground pepper; 300 g jasmine rice; 1.5 l water; 1 teaspoon salt

Step by step process

Preparation

1
For this chicken curry, prep the aromatics first. Cut the chicken breasts into small cubes, finely chop the onion, crush the garlic, and grate the peeled ginger.
2
Slice the carrot into thin half-moons and cut the bell pepper into longer strips. The vegetables then soften evenly while staying slightly crisp in the sauce.
3
Rinse the rice several times under cold water until it runs almost clear, so it will not stick after cooking.
TIP:
Rinse the rice several times in cold water until the water is almost clear. This washes away excess starch, so the grains stick together less after cooking and the rice will be more delicate and fluffier.

Curry

4
Heat the oil in a large frying pan. Add the onion and cook it over medium heat for about 3 minutes until soft and translucent, without letting it burn.
5
Stir in the garlic, ginger, and curry paste and let them bloom for about 30 seconds. Add the chicken right away so the spices do not turn bitter.
TIP:
Briefly fry ground spices, curry pastes, and aromatic blends in fat, usually for just a few dozen seconds. The heat brings out their aroma and flavor, but watch them carefully so they do not burn and turn bitter.
6
Stir-fry the meat over high heat for 4 to 5 minutes until sealed on all sides. Then add the carrot and bell pepper and stir well.
7
Pour in the coconut milk and chicken stock and stir in the soy sauce. Let it simmer gently for 12 to 15 minutes, until the chicken is tender and the sauce thickens.
8
Taste the curry and season it with salt and pepper. Add lime juice to taste, which brightens the sauce nicely at the end.

Rice

9
Put the rice in a saucepan and cover it with water. Season lightly with salt and bring to a boil.
10
Once the water boils, reduce the heat and cover the pan. Cook the rice until tender for about 12 minutes, then let it rest under the lid for 5 minutes.
TIP:
Rinse the rice several times, add a measured amount of water, and cook it covered over low heat. After removing it from the heat, let it rest for a while so it can finish steaming, which will keep the grains fluffy and prevent them from sticking together.
11
Fluff the cooked rice with a fork so the grains separate and the side dish turns light and airy.

Serving

12
Divide the hot rice among plates and spoon the chicken curry over it with plenty of sauce. Sprinkle with chopped coriander to taste.
13
Serve right away. The vegetables then stay fresh and the sauce keeps its smooth, creamy texture.