Ingredients
Scale
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
- 2 cups White Rice (Long grain or Jasmine)
- 1 large Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh Ginger (grated or finely minced)
- 2 tbsp Yellow Curry Powder
- 1 tsp Ground Turmeric
- 1 can (13.5 oz) Coconut Milk (full fat or light)
- 1 cup Chicken Broth (or water with a bouillon cube)
- 1 cup Frozen Peas
- 2 tbsp Vegetable Oil
- Salt and Pepper to taste
- Optional: Fresh cilantro for garnish
Instructions
- Start by rinsing your rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Place the rice in a pot with 4 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes. While the rice cooks, chop your chicken, onions, garlic, and ginger. Having everything ready before you turn on the stove ensures a smooth cooking process.
- Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chicken pieces, season with salt and pepper, and brown them for about 5 minutes. Remove the chicken and set it aside. In the same pan, add the diced onions and cook until softened and translucent. Stir in the garlic, ginger, curry powder, and turmeric. Toast the spices for 1 minute until fragrant. Pour in the chicken broth and coconut milk, scraping the bottom of the pan to release any flavorful browned bits. Add the chicken back into the pan. Simmer on medium-low for 10-12 minutes until the sauce thickens and the chicken is fully cooked.
- Stir the frozen peas into the curry during the last 2 minutes of cooking; the residual heat will cook them perfectly while keeping them bright green. Taste the sauce and add more salt or a pinch of sugar if needed to balance the spices. Fluff your cooked rice with a fork. To plate, scoop a generous portion of rice into a bowl and ladle the creamy chicken curry over the top. Garnish with fresh cilantro if you have some on hand, and serve immediately while steaming hot.
- Cook Time: 40 minutes