Name: Chicken Curry with Coconut Milk and Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 portions
Ingredients: 150 g chicken breast; 0.25 pcs onion; 0.75 clove garlic; 5 g ginger; 0.5 pcs carrot; 0.25 pcs bell pepper; 100 ml coconut milk; 50 ml poultry stock; 0.5 tablespoon curry paste; 0.5 tablespoon soy sauce; 0.25 pcs lime; 0.25 handful coriander; oil; salt; ground pepper; 75 g jasmine rice; 0.375 l water; 0.25 teaspoon salt

Step by step process

Preparation

1
Cut the chicken breasts into small cubes, finely chop the onion, crush the garlic, and peel and grate the ginger.
2
Slice the carrot into thin half-moons and the bell pepper into longer strips so the vegetables soften evenly while staying slightly crisp in the sauce.
3
Rinse the rice several times under cold water until the water is 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 over medium heat for about 3 minutes until softened and translucent, without letting it burn.
5
Stir in the garlic, ginger, and curry paste, let them release their aroma for about 30 seconds, then immediately add the chicken 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 chicken 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, stir in the soy sauce, and let the mixture simmer gently for 12 to 15 minutes until the chicken is tender and the sauce thickens slightly.
8
Taste the curry and season with salt, pepper, and lime juice to taste, which will brighten the sauce nicely at the end.

Rice

9
Put the rice into a saucepan, cover with an appropriate amount of water, season lightly with salt, and bring to a boil according to the type of rice used.
10
Once the water starts to boil, reduce the heat, cover the pan, and cook the rice until tender for about 12 minutes, then let it rest for 5 minutes with the lid on.
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 stays light and airy.

Serving

12
Divide the hot rice among plates, spoon the chicken curry with plenty of sauce over the top, and sprinkle with chopped coriander if desired.
13
Serve immediately so the vegetables stay fresh and the sauce keeps its smooth, creamy consistency.