Coconut Chicken Curry And Rice
If you’re a fan of a simple but satisfying one-pot meal, this recipe from Darina Allen’s book One Pot Feeds All is for you.
Serves 6 Total Time 35 mins.
- 900g organic, free-range chicken breast or thigh meat, cut into 1cm chunks
- 25g curry powder
- 3 tbsp extra virgin olive oil
- 150g onions, thinly sliced
- 2 cloves garlic, crushed
- 600ml coconut milk
- 400g plum tomatoes, diced
- 1 tsp granulated sugar
- 300g basmati rice, soaked for 15-30 mins in cold water and drained
- 1 lime, cut in wedges, to serve
- 1 small handful coriander, chopped, to serve
- 4 spring onions, sliced on the diagonal, to serve
- Season the chicken. Mix together the curry powder and oil in a small bowl.
- Heat a large saucepan over a medium heat, add the curry oil mixture and stir for 1–2 mins. Add the onions and garlic and cook for 3 mins until just browning.
- Add the chicken chunks and toss lightly to coat with the curry oil mixture. Reduce the heat, cover and simmer for 3–4 mins, stirring occasionally.
- Pour in the coconut milk, add the tomatoes and their juice and season with salt, black pepper and sugar. Bring to the boil, stirring, and then cover the pan with a lid and simmer gently until the chicken is cooked. Chicken breast should take 5–6 mins; thigh meat will take a little longer, about 10–15 mins.
- Sprinkle in the rice 6–8 mins before the end of cooking. Remove from the heat and set aside for 7 mins, tightly covered, to allow the rice to swell.
- To serve, squeeze over lime juice and sprinkle with fresh coriander and lots of spring onion. Accompany with a bowl of organic salad leaves.