Indonesian-Influenced Chicken Curry with Basmati Rice

A mildly spiced Dutch-Indonesian style chicken curry, rich with coconut milk and aromatic spices, served with fluffy basmati rice and crisp green beans.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 1
• Cuisine: Dutch
• Difficulty: Easy
• Cost: $4.93/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein

Tags

• sauté
• stir-fry
• healthy
• savory
• comfort food

Ingredients

• 0.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 0.25 yellow onion (finely diced)
• 1 clove garlic (minced)
• 1 teaspoon curry powder
• 0.25 teaspoon ground turmeric
• 0.25 teaspoon ground cumin
• 6.5 fluid ounce coconut milk (full-fat)
• 0.25 cup chicken broth
• 1 teaspoon soy sauce
• 0.5 cup white rice (basmati)
• 4 ounce green beans (fresh or frozen)
• 0.25 teaspoon salt
• 0.13 teaspoon black pepper
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Rinse basmati white rice thoroughly under cold water. Combine rice with 1 cup of water and 1/8 teaspoon of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
2. Heat olive oil in a medium skillet or pot over medium heat. Add diced yellow onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
3. Add chicken breast pieces to the skillet and cook until lightly browned on all sides, about 5-7 minutes.
4. Stir in curry powder, ground turmeric, and ground cumin. Cook for 1 minute, stirring constantly, until fragrant.
5. Pour in coconut milk and chicken broth. Add soy sauce, remaining salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until chicken is cooked through and the sauce has thickened slightly.
6. While curry simmers, steam the green beans. You can do this by placing them in a steamer basket over boiling water for 3-5 minutes, or microwave with a splash of water for 2-3 minutes, until crisp-tender.
7. Serve the chicken curry over the fluffy basmati white rice, with steamed green beans on the side. Garnish with chopped fresh cilantro if desired.

Notes

Ensure you use a gluten-free soy sauce if strict Gluten-Free is required. Curry powder blends vary; adjust quantity to your preference for spice.

Nutrition (per serving)

• Calories: 1028
• Protein: 61.4 g
• Carbohydrates: 85 g
• Fat: 50 g
• Fiber: 4.6 g
• Sodium: 1597 mg
• Saturated Fat: 27.8 g
• Sugar: 5.8 g
• Cholesterol: 160 mg