Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, chicken coconut curry and rice. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

One-Pan Coconut Chicken Curry and Rice is an easy one pot dinner with coconut milk and basil and little spice. It doesn't help that was banned from making anything curry or anything in the crockpot for that matter when we were first married in our small little college. This coconut curry chicken can be made in one pot and is packed with delicious flavors!

Chicken Coconut Curry and Rice is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken Coconut Curry and Rice is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have chicken coconut curry and rice using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Coconut Curry and Rice:

1. Take 1 KG boneless chicken
2. Make ready Salt and Pepper (to taste)
3. Take Coconut milk (400 ml)
4. Prepare Tomato paste (3/4 cup)
5. Take Fresh tomatoes
6. Take Medium-Sized Onion
7. Prepare Chilli Pepper (Shombo)
8. Take Garlic (2 Cloves)
9. Make ready Green peas
10. Make ready Carrots
11. Prepare Sugar (2 Table spoon)
12. Prepare Groundnut oil (2 Table spoon)
13. Make ready Curry (2 to 3 table spoons)

I didn't have basmati rice (substituted regular rice), and I used regular coconut milk. It was the ultimate comfort food. I love, love, love the coconut rice at the bottom. Then I lightly seasoned the chicken with some curry powder and grilled it.

Steps to make Chicken Coconut Curry and Rice:

1. Wash, drain and cut the chicken into small bits then season with salt and pepper.
2. Cut the onion into thin round slices. Crush the garlic. Dice the tomatoes.
3. In a sauce pan, add the oil and curry and let it dry for about two minutes. Add the sliced onions and toss it in oil for about a minute then add the chicken. Let the curry coat the chicken and leave to cook for about 8 minutes.
4. In a small bowl, add 1 cup of water and then the tomato paste and stir it to have an even mixture.
5. Add the coconut mixture, the diluted tomato paste and the chopped tomatoes to the chicken. Add the sugar and then stir it.
6. Wash the Chilli pepper and make openings on it and put in the pot. Leave to cook for another 15-20 minutes.
7. For the rice, be creative. I chose to use cook mine with carrots. Then garnished it with green peas.

Topped it with roasted brussels sprouts and sweet potatoes and some chopped avocado, pomegranates and pecans. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. And don't forget to whip up some rice.

So that’s going to wrap this up with this exceptional food chicken coconut curry and rice recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!