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Chicken and Vegetable Curry with Rice Recipe
Ben Carraoli

Chicken and Vegetable Curry with Rice Recipe

There's something so comforting about a warm bowl of homemade curry, and this Chicken and Vegetable Curry with Rice has become my absolute go-to. It’s incredibly easy to prepare, and the aromatic spices create such an inviting atmosphere in the kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Calories: 500
Ingredients Method

Ingredients
  

  • 1 pound boneless skinless chicken breast - Cut into bite-sized pieces for quick and even cooking.
  • 2 tablespoons vegetable oil - A neutral oil like vegetable or canola works best here.
  • 1 onion finely chopped - This builds the aromatic flavor base of the curry.
  • 2 cloves garlic minced - Fresh garlic is a must for the best flavor.
  • 1 tablespoon freshly grated ginger - Grating it fresh releases its pungent warm spice.
  • 1 tablespoon curry powder - The star of the show; choose a mild or hot version based on your preference.
  • 1 teaspoon ground cumin - Adds an earthy warm note that complements the curry powder.
  • 1 teaspoon ground coriander - Provides a bright slightly citrusy flavor.
  • 1 can 14 ounces coconut milk - Full-fat coconut milk will give you the creamiest, richest sauce.
  • 1 cup chicken broth - This helps to thin the sauce to the perfect consistency.
  • 2 carrots sliced - Adds a touch of sweetness and a pleasant texture.
  • 1 red bell pepper chopped - Brings a pop of color and a mild, sweet flavor.
  • 1 cup green peas - Stir these in at the end to keep them bright green and tender.
  • Salt and pepper to taste - Adjust the seasoning just before serving.
  • Fresh cilantro for garnish - Adds a burst of fresh herbal flavor.
  • 2 cups of cooked jasmine rice - The perfect fluffy companion for soaking up the sauce.

Method
 

  1. First, heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces and cook them until they are golden brown on all sides. This step helps to seal in the juices and add flavor. Once browned, remove the chicken from the skillet and set it aside for later.
  2. In the same skillet, add the chopped onion. Sauté for a few minutes until it begins to soften, then add the minced garlic and grated ginger. Continue to cook for another minute until the aromas are released and the onion is translucent. This fragrant trio forms the essential flavor foundation for your curry.
  3. Next, add the curry powder, ground cumin, and ground coriander to the skillet. Stir constantly and cook for about one minute. This process, known as "blooming," toasts the spices, which deeply enhances their flavor and aroma, making your final dish much more fragrant and delicious.
  4. Pour in the coconut milk and chicken broth, stirring well to combine with the spices and scrape up any flavorful bits from the bottom of the pan. Bring the mixture to a gentle simmer, allowing the flavors to start melding together into a creamy sauce base.
  5. Return the cooked chicken to the skillet along with the sliced carrots and chopped red bell pepper. Reduce the heat, cover, and let it simmer for about 15 minutes. This gives the chicken time to cook through and become tender while the vegetables soften perfectly.
  6. Finally, stir in the green peas and season with salt and pepper to your liking. Cook for just a few more minutes, until the peas are heated through but still have a vibrant color. Serve the curry hot over a bed of jasmine rice and garnish with fresh cilantro for a final touch of freshness.