Coconut Curry Chicken with Jasmine Rice

Ingredients

• •1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• •1 tablespoon vegetable oil
• •1 onion, diced
• •2 cloves garlic, minced
• •1 tablespoon ginger, grated
• •2 tablespoons curry powder
• •1 can (13.5 oz) coconut milk
• •1 cup chicken broth
• •2 cups jasmine rice
• •1 tablespoon soy sauce
• •1 cup mixed vegetables (carrots, peas, bell peppers)
• •Salt and pepper to taste
• •Fresh cilantro for garnish

Instructions

1. 1

   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

2. 2

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

3. 3

   Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.

4. 4

   Sprinkle in the curry powder and stir to coat the chicken evenly. Pour in the coconut milk and chicken broth, bringing the mixture to a simmer.

5. 5

   Add the mixed vegetables and soy sauce. Let the curry simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

6. 6

   Meanwhile, cook the jasmine rice according to package instructions. Fluff with a fork when done.

7. 7

   Serve the coconut curry over the jasmine rice, garnished with fresh cilantro.