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Curried Chicken w/ Jasmine Rice




Source of Recipe


minutemeals.com






List of Ingredients



• salt
  
• 1 1/2 cups jasmine rice
  
• 2 T butter
  
• 1 T vegetable oil
  
• 1/4 cup sliced onion
  
• 3/4 tsp chopped garlic
  
• 3/4 tsp chopped fresh ginger
  
• 4 boneless, skinless chicken breasts, cut into 1" pieces (about 2 lbs)
  
• 2 T yellow curry paste (recommended brand: A Taste of Thai)
  
• 1 cup chicken broth
  
• 1/2 cup unsweetened coconut milk
  
• salt
  
• 1/4 cup minced fresh cilantro, or to taste
  






Instructions



1. In a large saucepan, bring 2 quarts lightly salted to a boil over high heat, covered.
   
2. Add the jasmine rice and stir. Reduce the heat and simmer 8 to 10 minutes, or until the rice is tender but still firm. Drain the rice in a colander, return it to the pan, and keep warm, covered, while you make the curried chicken.
   
3. In a medium skillet, heat the 2 T butter and 1 T oil over moderately high heat. Add the 1/4 cup sliced onion, 3/4 tsp chopped garlic, and 3/4 tsp chopped ginger. Saute, stirring, for 2 minutes, until the onion is softened.
   
4. Add the 2 lbs chicken pieces, and cook, stirring, for 2 minutes. Add the 2 T yellow curry paste and cook, stirring, for 1 to 2 minutes, until the chicken pieces are well coated with the paste.
   
5. Add the 1 cup chicken broth and 1/2 cup coconut milk to the skillet, bring to a simmer, and cook gently for 8 to 10 minutes. While the chicken cooks, mince enough cilantro to measure 1/4 cup.
   
6. Adjust the salt to taste, transfer the curry to a shallow serving dish, and sprinkle with the 1/4 cup chopped cilantro.
   
7. Fluff the rice with a fork and put it in a serving bowl.
   






Final Comments


Makes 4 servings