A mild, creamy, and aromatic coconut chicken curry that is perfect for a cozy family dinner. The sauce is balanced with sweet coconut milk and gentle spices for a crowd-pleasing result.
Rinse the basmati rice and cook in a pot with 600ml water for 12 minutes.
Dice the chicken breast and chop the onions and carrots into small, child-friendly pieces.
Sauté the onions and carrots in a pan over medium heat for 5 minutes until softened.
Add the chicken pieces (or extra chickpeas for the vegetarian portion) and cook for 5 minutes until browned.
Stir in the mild curry powder and turmeric, cooking for 1 minute until fragrant.
Pour in the coconut milk and vegetable stock, then simmer on low heat for 10 minutes until the sauce thickens.
Check that the chicken is cooked through to 75°C and the vegetables are tender.
Serve the finished curry alongside the fluffy basmati rice.
Replace chicken with 400g additional chickpeas and 200g cubed firm tofu.
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