Chicken curry with coconut milk and rice

Chicken curry with coconut milk and rice

Ingredients

• Chicken breast 1.5 pieces
• Coconut milk 1 cup
• Bow 1 head
• Smoked paprika 1 tablespoon
• Turmeric1 tablespoon
• Curry 2 tablespoons
• Ginger 1.5 teaspoons
• Coriander seeds 1 teaspoon
• Cumin (cumin) 1 teaspoon
• Himalayan pink salt to taste
• Nutmeg to taste
• Butter 50 g
• Olive oil 50 ml
• Fresh cilantro (coriander) ½ bunch
• Rice 1 glass

Directions

1. Rinse chicken and rice thoroughly.
2. Melt the butter in a saucepan, add olive oil so that the butter does not burn. Heat butter and olive oil in a wok / cauldron / frying pan.
3. Chop the onion finely and chop the chicken into small pieces.
4. When the butter is melted, add rice to the pan, and stir all the seasonings into the pan, stir thoroughly.
5. Next, add 1.5 cups of water to a saucepan, bring to a boil, salt and cook over medium heat for 20 minutes. At this time, continue to make the curry sauce, add the onions when the seasonings are open, and pour 0.5 cups of water.
6. When the sauce is smooth (about 5 minutes) and the onion begins to caramelize, add the ginger, nutmeg, salt, pepper and chicken and add another 0.5 cups of water.
7. Simmer until the sauce thickens, add the coconut milk immediately (it should be at room temperature to prevent curdling).
8. Turn off the rice, let it steam until the desired consistency, steam and arrange on plates, add the prepared chicken curry sauce on top and sprinkle with finely chopped fresh cilantro.