⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

🍽 Ingredients

• 1 cup Basmati Rice
• 1 cup, diced Chicken Breast
• 1 medium, diced Onion
• 2 cloves, minced Garlic
• 1 inch, minced Ginger
• 1 teaspoon Chili Powder
• 2 tablespoons Curry Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 (13.5 ounce) can Coconut Milk
• 1 cup Chicken Broth
• 1 cup Frozen Peas
• 1 tablespoon Vegetable Oil
• to taste Salt
• 1, for garnish Lime
• Fresh, for garnish Cilantro

📖 Instructions

1. First things first, let’s get that rice cooking! If you’re using a rice cooker, simply follow the manufacturer’s instructions; it’s practically foolproof. Otherwise, rinse 1 cup of rice under cold water until the water runs clear. This removes excess starch and helps prevent stickiness. Combine the rice with 1 ½ cups of water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed. Fluff with a fork and set aside. Don't forget to check your rice frequently and adjust cooking time if necessary! I once forgot and it burnt, sad times.
2. While the rice simmers, chop all your veggies! Dice the onion, mince the garlic, and finely chop the ginger and chili. Don’t worry about being super precise, rustic is good! I like to put on some music while I do this; it makes the process so much more enjoyable. What kind of music gets you in the mood for cooking?
3. Now for the curry paste magic! Heat a tablespoon of oil in a large pot or wok over medium heat. Sauté the onion until softened (about 5 minutes); you want it translucent but not browned. Add the minced garlic and ginger, and cook for another minute until fragrant. Then add the curry powder, turmeric, cumin, and chili powder. Stir well to combine and toast the spices for about 30 seconds, until it smells incredible! This step really helps to intensify the flavor of the curry paste.
4. Next, pour in the coconut milk and chicken broth. Stir in the diced chicken breast (or your chosen protein!). Bring the mixture to a simmer, then reduce the heat to low and cover. Let it gently simmer for 15-20 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly. If the sauce is too thick, add a little more broth. If it's too thin, just simmer it a bit longer. Taste and adjust the seasoning – a pinch more salt, a squeeze of lime…cooking is about creating something you love!
5. Once the chicken is cooked through, it's time to add the peas. Simmer for another 2-3 minutes until the peas are heated through. Remember, overcooked peas are sad peas. We don't want that!
6. Finally, gently fold in the cooked rice into the curry. Gently heat it through; we don’t want to mush the rice. Taste again and adjust the seasoning to your liking.
7. Serve your Yellow Curry Rice hot! Garnish with fresh cilantro and a squeeze of lime for an extra touch of freshness. And there you have it, your own delicious bowl of happiness! Enjoy!

📝 Notes

• For a richer flavor, use full-fat coconut milk.
• If you like a spicier curry, add more chili powder or use a spicier chili.
• Feel free to add other vegetables, like carrots, bell peppers, or broccoli.