Creamy Curry Chicken With Yellow Rice
The recipe Creamy Curry Chicken With Yellow Rice is ready in approximately 45 minutes and is definitely a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan option for lovers of Indian food. For $1.3 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 348 calories, 4g of protein, and 30g of fat. 13 people have made this recipe and would make it again. A mixture of fresh cilantro, ground cumin, corn starch, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. Yellow Curry Chicken with Basmati Rice, One Pan Thai Coconut Yellow Curry Chicken & Rice + Video, and One Pan Thai Coconut Yellow Curry Chicken & Rice + Video are very similar to this recipe.
Servings: 3
Ingredients:
2 tablespoons extra-virgin olive oil
1 large onion cut into pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
salt
2 tablespoons chopped fresh cilantro
4 wholes (2 split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
Equipment:
frying pan
Cooking instruction summary:
Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and saut for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.
Step by step:
1. Heat the olive oil in a large, heavy-bottom pan over medium heat.
2. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through.
3. Remove from the pan and set aside.
4. Add the onion and saut for a few minutes.
5. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
6. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.
7. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.
Nutrition Information:
covered percent of daily need
