Summary

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Creamy Curry Chicken With Yellow Rice at home. One serving contains 348 calories, 4g of protein, and 30g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 3 and costs $1.3 per serving. 13 people have tried and liked this recipe. Head to the store and pick up ground ginger, lemon juice, onion, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is solid. Similar recipes are Yellow Curry Chicken with Basmati Rice, One Pan Thai Coconut Yellow Curry Chicken & Rice + Video, and Yellow Thai Curry Coconut Fried Rice.

Instructions

Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and saut for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute. Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt. Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.

Ingredients

• 1 extra-virgin olive oil
• 2 onion cut into pieces
• 3 garlic cloves minced
• 4 ground cumin
• 5 ground turmeric
• 6 ground coriander
• 7 garam masala
• 8 ground ginger
• 9 coconut milk
• 10 canned chopped tomatoes
• 11 lemon juice
• 12 brown sugar
• 13 corn starch
• 14 salt
• 15 chopped fresh cilantro
• 16 wholes split) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces

Directions

• 1 Heat the olive oil in a large, heavy-bottom pan over medium heat.
• 2 Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through.
• 3 Remove from the pan and set aside.
• 4 Add the onion and saut for a few minutes.
• 5 Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.
• 7 Serve the creamy chicken curry on a bed of yellow rice (I use brown rice cooked in water with salt and 1 teaspoon of turmeric) sprinkled with fresh cilantro.