Chicken Curry with Rice

Ingredients

• •4 chicken breasts, cut into bite-sized pieces
• •2 tablespoons vegetable oil
• •1 large onion, finely chopped
• •3 cloves garlic, minced
• •1 inch ginger, grated
• •2 tablespoons curry powder
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon turmeric
• •1 can (14 oz) coconut milk
• •1 cup chicken broth
• •1 tablespoon tomato paste
• •Salt to taste
• •Black pepper to taste
• •2 cups basmati rice
• •4 cups water
• •Fresh cilantro for garnish (optional)

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium heat.

2. 2

   Add the chopped onion and cook until it's soft and translucent, about 5 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the chicken pieces to the skillet, season with salt and pepper, and cook until browned, about 5-7 minutes.

5. 5

   Sprinkle the curry powder, cumin, coriander, and turmeric over the chicken, stirring to coat evenly.

6. 6

   Pour in the coconut milk, chicken broth, and add the tomato paste. Bring to a simmer and let it cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.

7. 7

   While the curry simmers, rinse the basmati rice under cold water until the water runs clear.

8. 8

   In a separate pot, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt, reduce the heat to low, cover, and let it cook for 15 minutes. Fluff with a fork before serving.