Ingredients
- Chicken breast chunks
- Red and yellow bell peppers
- Onion slices
- Garlic and ginger paste
- Curry powder
- Coconut milk
- Olive oil
- Fresh cilantro
- Long-grain basmati rice
- Water
- Pinch of salt
Instructions
- Chop the chicken, bell peppers, and onions. Measure out the garlic and ginger paste, curry powder, and other ingredients.
- Heat olive oil in a skillet over medium heat. Sauté sliced onions until translucent, then add garlic and ginger paste until fragrant.
- Increase heat, add chicken chunks, sear until browned, then stir in curry powder.
- Add chopped bell peppers and pour in coconut milk; mix well and let simmer on low until chicken is tender.
- Rinse the long-grain basmati rice under cold water, combine rice with water and salt in a pot; bring to a boil then reduce heat to low and cover until fluffy (about 15 minutes).
- Serve by plating the rice alongside the curry topped with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate (450g)
- Calories: 540
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg