Creamy Curry Chicken With Yellow Rice

Creamy Curry Chicken With Yellow Rice

Creamy Curry Chicken With Yellow Rice might be just the Indian recipe you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 335 calories, 4g of protein, and 30g of fat per serving. This recipe serves 3. For $1.23 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 13 would say it hit the spot. This recipe from Foodista requires olive oil, coconut milk, garam masala, and ground turmeric. It works best as a hor d'oeuvre, and is done in about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 50%. This score is pretty good. Similar recipes are Yellow Curry Chicken with Basmati Rice, One Pan Thai Coconut Yellow Curry Chicken & Rice, and One Pan Thai Coconut Yellow Curry Chicken & Rice + Video.

Ingredients

You need the ingredients below to cook it

  • olive oil

    olive oil

    extra-virgin olive oil

    2 Tbsps

  • onion

    onion

    onion cut into pieces

    1 large

  • garlic cloves

    garlic cloves

    garlic cloves minced

    2 Items

  • ground cumin

    ground cumin

    ground cumin

    1.5 teaspoons

  • ground turmeric

    ground turmeric

    ground turmeric

    1 teaspoon

  • ground coriander

    ground coriander

    ground coriander

    1 teaspoon

  • garam masala

    garam masala

    garam masala

    1 teaspoon

  • ground ginger

    ground ginger

    ground ginger

    1 pinch

  • coconut milk

    coconut milk

    coconut milk

    282.5 milliliters

  • tomatoes

    tomatoes

    canned chopped tomatoes

    240 grams

  • lemon juice

    lemon juice

    lemon juice

    2 teaspoons

  • brown sugar

    brown sugar

    brown sugar

    1 Tbsp

  • corn starch

    corn starch

    corn starch

    1.5 teaspoons

  • salt

    salt

    salt

    3 servings

  • cilantro

    cilantro

    chopped fresh cilantro

    2 Tbsps

  • wholes

    wholes

    wholes split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces

    2 Items

  • wholes

    wholes

    wholes split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces

    2 Items

Instructions

Let's follow the instructions for cooking it

Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and saut for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.