Back to 4 servings For the Rice 2 cups basmati rice, rinsed until the water runs clear 4 cups water 1 teaspoon salt Chicken Curry 500 g chicken, cut into pieces 1 onion, finely chopped 3 cloves garlic, minced 1 inch piece ginger, grated 2 tomatoes, chopped 1 tablespoon Sri Lankan curry powder, or your favorite curry powder 1 tablespoon chili powder 1 teaspoon turmeric 1 teaspoon cumin 2 tablespoons oil 1 cup coconut milk, full-fat for a richer curry fresh curry leaves, if available salt, to taste
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1 Step 1: Put the rinsed basmati rice, water and a pinch of salt into a pot, then heat until the water reaches a full boil.2 Step 2: Lower the heat, cover and simmer for about 15 minutes until all the water is absorbed. Fluff with a fork and keep covered.3 Step 3: Heat the oil in a large pan over medium heat. Sauté the onion, garlic and ginger until golden and fragrant, about 5 minutes.4 Step 4: Stir in the curry powder, chili powder, turmeric and cumin. Stir constantly for about 1 minute so the spices do not burn.5 Step 5: Add the chicken and cook, turning, until browned on the outside. Stir in the chopped tomatoes and let them break down into a sauce.6 Step 6: Pour in the coconut milk, add the curry leaves and bring to a gentle simmer. Reduce the heat to low and cook for about 20 minutes, until the chicken is cooked through and the sauce has thickened. The chicken is done at 165°F (74°C), with no pink near the bone and juices that run clear.7 Step 7: Season the curry with salt to taste, then serve hot over the rice.getsaucepan.com/r/cacafc10-4a73-5a31-afab-ef2748112f55
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