Coastal Chicken and Coconut Curry with Jasmine Rice

Name: Coastal Chicken and Coconut Curry with Jasmine Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 5 servings
Cuisine: Kenyan
Ingredients: 1 tablespoon olive oil; 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 teaspoon curry powder; 0.5 teaspoon ground turmeric; 1 can crushed tomatoes (14.5 ounce); 1 can full-fat coconut milk; 1 cup chicken broth; 1.5 cup jasmine rice (uncooked); 3 cup water (for cooking rice); 1.25 teaspoon salt (for rice and divided, for curry); 0.5 teaspoon black pepper (for curry); 2 tablespoon fresh cilantro (chopped)

Succulent chicken in a fragrant coconut and tomato curry, seasoned with ginger and garlic. Served with fluffy jasmine rice, this quick and easy dish brings the flavors of the Kenyan coast to your table.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 5
Cuisine: Kenyan
Difficulty: Easy
Cost: $2.78/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
Halal

Ingredients

1 tablespoon olive oil
1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 teaspoon curry powder
0.5 teaspoon ground turmeric
1 can crushed tomatoes (14.5 ounce)
1 can full-fat coconut milk
1 cup chicken broth
1.5 cup jasmine rice (uncooked)
3 cup water (for cooking rice)
1.25 teaspoon salt (for rice and divided, for curry)
0.5 teaspoon black pepper (for curry)
2 tablespoon fresh cilantro (chopped)

Instructions

In a medium saucepan, combine 1 1/2 cups jasmine rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered off the heat for 5 minutes.
While the rice cooks, heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 1 1/2 pounds chicken breast and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook until lightly browned on all sides, about 3-4 minutes. Remove chicken from skillet and set aside.
Add 1 medium yellow onion to the skillet and cook until softened, about 3 minutes. Stir in 2 cloves garlic, 1 tablespoon fresh ginger, 1 teaspoon curry powder, and 1/2 teaspoon ground turmeric. Cook for 1 minute until fragrant.
Pour in 1 (14 1/2 ounce) can crushed tomatoes, 1 (13 1/2 ounce) can full-fat coconut milk, and 1 cup chicken broth. Bring to a gentle simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Return the browned chicken to the skillet. Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Taste and adjust seasoning as needed.
Serve the chicken curry hot over the cooked jasmine rice, garnished with 2 tablespoons fresh cilantro if desired.

Notes

To ensure even cooking and quick tenderness for chicken breast, avoid overcooking. The simmer time should be just enough for it to cook through. Chicken thighs can be substituted for extra flavor and moisture, though they might require an extra minute or two to cook.

Nutrition (per serving)

Calories: 564
Protein: 38.6 g
Carbohydrates: 58.5 g
Fat: 18.3 g
Fiber: 2.1 g
Sodium: 1026 mg
Saturated Fat: 12.9 g
Sugar: 8.5 g
Cholesterol: 96 mg