Chicken Curry with One-Pot Rice

A fragrant chicken curry with coconut milk, red bell pepper, zucchini and peas, where the rice cooks in the same pot. Serve with lime and fresh coriander.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 500 g Chicken breast fillet
• 2 pc Onions
• 3 pc Garlic cloves
• 1 pc Ginger (hazelnut-sized piece)
• 2 tbsp Cooking oil
• 2 tbsp Tomato paste
• 2 tbsp Curry powder
• 1 tsp Ground cumin
• 300 g Basmati rice
• 400 ml Coconut milk
• 500 ml Water
• 2 pc Red bell pepper
• 1 pc Zucchini
• 150 g Frozen peas
• 1 pc Lime
• 1 bunch Fresh coriander
• Salt

Method

1. Rinse the basmati rice in a sieve under cold water and let it drain well.
2. Cut the chicken breast fillet into bite-sized cubes. Finely dice the onions and ginger, finely chop the garlic. Cut the bell pepper and zucchini into pieces about 2 cm in size.
3. Heat the oil in a large pot with a lid and sear the chicken cubes on all sides for about 3 minutes. Then remove them and set aside.
4. Sauté the onions, garlic and ginger in the pot for about 3 minutes. Add the tomato paste, curry powder and cumin and toast for 1 minute while stirring.
5. Add the rice, coconut milk, water, chicken and a little salt to the pot and bring everything to a boil. Put the lid on and simmer over low heat for about 10 minutes.
6. Stir in the bell pepper and zucchini, put the lid back on and simmer for another 8 minutes.
7. Stir in the frozen peas and cook everything for another 3 minutes, until the rice is tender and most of the liquid has been absorbed. If needed, add a splash of water.
8. Halve the lime and squeeze the juice over the curry. Coarsely chop the coriander, mix it into the curry, season with salt to taste and serve immediately.