Chicken and Vegetable Curry

Updated at: Mon, 17 Jun 2024 08:08:21 GMT

Step 1

Rinse the basmati rice under cold water until the water runs clear. In a pot, add the rice and 2 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Step 2

In a large pan, heat a bit of oil over medium heat. Add the diced chicken breast and cook until browned on all sides. Remove the chicken from the pan and set it aside on a plate.

Step 3

In the same pan, add a bit more oil if needed and sauté the diced onion and crushed ginger until the onion is browned. Add the cubed potatoes and carrots to the pan and cook for about 5 minutes, stirring occasionally.

Step 4

Stir in the curry powder and cook for another minute to release the flavors. Add the tomato paste and vegetable stock, then pour in the coconut milk. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.

Step 5

Add the broccoli florets and the cooked chicken to the pan. Cook for an additional 5 minutes, until the broccoli is tender but still bright green and the chicken is heated through.

Step 6

Spoon the cooked rice onto plates and top with the chicken and vegetable curry. Serve hot and enjoy!

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