Chicken Curry with Basmati Rice

An easy curry using ready-made paste, coconut milk, and fresh herbs served over buttery steamed basmati rice.

Easy Chicken Dinner Quick Curry Rice

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

42.9g

per serving

171.6 g total

Fat

35.7g

per serving

142.8 g total

Protein

33.8g

per serving

135.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Curry Paste

medium-strength

Dairy

Butter

divided in half

Fruits

tbsp

Coconut

desiccated

piece

Lime

juice only

GrainsCereals

200

Basmati Rice

Liquids

300

Coconut Milk

Meat

piece

Chicken Breast

skinned and cut into 2cm slices

NutsSeeds

tbsp

Coriander Leaves

fresh chopped

tbsp

Mint Leaves

fresh chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Onion

finely sliced

200

Tomatoes

canned

Method

Preheat the grill to medium heat and toast the desiccated coconut on a baking tray until golden-brown.

Place rice in a pan with 400ml water and 20g butter, then bring to a boil.

Reduce heat to low and cook for 12-15 minutes until water is absorbed.

Heat oil in a frying pan and sauté the sliced onion for 2-3 minutes until soft.

Stir in the curry paste and cook for one further minute.

Add the chicken to the pan and stir until coated in the sauce.

Mix in tomatoes and coconut milk, bring to a boil, then simmer for 10 minutes.

Stir in coriander, mint, lime juice, remaining butter, salt, and pepper.

Fluff the rice, plate, top with curry, and garnish with toasted coconut.