Chicken Curry with Coconut Milk

Name: Chicken Curry with Coconut Milk
Total time: 5400 s
Yield: 2 servings
Cuisine: American
Ingredients: 14 oz chicken breast; 1 yellow onion; 1 clove garlic; 8 cherry tomatoes; 1 2/3 cups coconut milk (400 ml); 2 teaspoons mild curry powder; 2 teaspoons red curry powder; 1 teaspoon sweet Hungarian paprika; 2 teaspoons caraway seeds; 2 tablespoons olive oil; 1 teaspoon salt; 1 1/4 cups Basmati rice (about 250 grams); 1 handful sliced almonds; 1 fresh green chili

Marcsi Jozsa @Marcsi_JozsaN

Lightly spiced, cooked with coconut milk, simply delicious.

Marcsi Jozsa @Marcsi_JozsaN

Lightly spiced, cooked with coconut milk, simply delicious.

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Ingredients

1 hr 30 min

2 servings

14 ozchicken breast
1yellow onion
1 clovegarlic
8cherry tomatoes
1 2/3 cupscoconut milk (400 ml)
2 teaspoonsmild curry powder
2 teaspoonsred curry powder
1 teaspoonsweet Hungarian paprika
2 teaspoonscaraway seeds
2 tablespoonsolive oil
1 teaspoonsalt
For serving:
1 1/4 cupsBasmati rice (about 250 grams)
1 handfulsliced almonds
1fresh green chili

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Steps

1 hr 30 min

1

In a skillet over low heat, cook the sliced onion with the olive oil.
2

Remove the skillet from the heat, add all the spices, quartered tomatoes, and minced garlic. Mix well and return to the heat.
3

Add the diced chicken breast, mix, and let cook over low heat for 15 minutes. Stir occasionally.
4

Add the coconut milk, mix, and continue cooking for 30 minutes, covered (leave just a 3/4 inch opening), over low heat. Stir at the end of cooking.
5

Serve with Basmati rice, toasted sliced almonds, and fresh green chili.