Ingredients
1½ lbs boneless, skinless chicken
2 tbsp curry powder
½ tsp each ground turmeric and cumin
1 tsp paprika
¼ tsp black pepper
¼ tsp salt
2 tbsp oil
1 medium onion, finely diced
1 tbsp ginger-garlic paste
1 cup vegetables of your choice
1 cup chicken broth
1 cup coconut milk
1 tsp sugar
1 tbsp soy sauce
Fresh cilantro, chopped
For the Basmati Rice
1 cup basmati rice
2 cups water
1/2 tsp salt
1 tbsp oil
Instructions
Mix curry powder, paprika, cumin, turmeric, salt, and pepper to prepare the chicken in a bowl.
Toss the chicken pieces in the spice mixture until evenly coated—heat 2 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 10-12 minutes.
Remove and set aside. In the same skillet, add a bit more oil if necessary. Sauté onions with ginger-garlic paste for 3 minutes until fragrant.
Stir in the vegetables, cooking for about 5 minutes until softened. Return the chicken to the skillet, then add coconut milk, chicken broth, soy sauce, and sugar. Simmer for 20-25 minutes until chicken is tender.
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring water to a boil. Add rice, salt, and oil.
Reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Let sit, covered, for 5 minutes before fluffing with a fork. Serve the curried chicken over basmati rice, garnished with fresh cilantro.
Jeny Sara Varghese | Contributing Writer
