Easy Indian Chicken with Creamy Coconut RiceServes:
This easy quick chicken curry is a good “beginner” curry, no unusual ingredients. Mildly spicy, fruity and very tasty and is delicious served with creamy coconut rice.
IngredientsFor the curry
- 500g boneless chicken breast or thigh, cut in bite sized pieces
- 1 onion, chopped
- 1 apple with the skin on, chopped
- 1 400g can chopped tomatoes
- 2 tbsp good fruit chutney or substitute with tomato sauce
- 2 tbsp tomato paste
- 2 tbsp curry powder
- ¼ cup sliced almonds, toasted, optional
- 120g bag baby spinach leaves
- 1 ½ cups long grain rice
- 200ml coconut milk
- 400ml water
- ½ tsp salt
Place all the curry ingredients in a medium saucepan, cover and simmer, stirring occasionally till chicken is tender, remove lid, season with salt and pepper and simmer till sauce is reduced.
While the curry is cooking prepare the rice. In a medium saucepan, add the coconut milk, the water and salt and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, around 10 minutes. Season with pepper and stir through the baby spinach leaves until wilted. Serve the curry on the rice, top with a sprinkle of toasted nuts if using.
Serve the curry on the rice, top with a dollop of yogurt and a sprinkle of toasted nuts if using.
The rice will finish cooking in its own steam so don't peek! To make this for 2 people use ½ the curry ingredients and reduce rice to ¾ cup , use a small approx 100ml can coconut cream or milk, ½ tsp salt then add water to make up to 1 ½ cups liquid.