I was in the mood for That food yesterday, so I made it!
That’s how I work: I want something, I get it!
I wont write too much today, because it’s Friday and I’m in my “Friday lazy mood”. All I wanna do is wait for 6 pm, go back home, take a shower and get ready for dinner…I’m going to a new Japanese restaurant tonight. Can’t wait 🙂
Ingredients (serves 3):
For the Chicken
- 1 whole chicken breast (no skin, no bones), cut into bite-size
- 3 tbsp olive oil
- 1/2 onion, chopped
- 1 clove garlic
- 1/4 cup curry powder
- 1 tsp paprika
- 1/2 tsp ginger, minced
- 1/2 tsp maple syrup
- 1 tbsp tomato past
- 1 cup plain yogurt
- 1/2 cup coconut milk
- 1/2 lime juice
For the Rice
- 2 cups rice
- 1-1/2 cup coconut milk
- 1- 1/2 cup water
- 1/2 tsp salt
Let’s start by making the rice
I used my electric rice cooker, but you can use a normal pot.
Wash the rice untill water is clear
Pour in water and coconut milk and a pinch of salt
Turn on your rice cooker (if you are using a normal pot, turn on medium heat and bring it to a boil, lower the heat and let simmer with the lid on till the rice has almost absorbed all the liquid).
Now go ahead and make the chicken. This is all you need
In a skillet, heat onion and oil
saute onion until soft and lightly brown
Stir in minced ginger and garlic
Then add the curry powder, paprika and maple syrup. Continue stirring for 1 min.
Add the tomato paste
then the chopped chicken breast, stir gently
now pour in the yogurt
and the coconut milk
stir well and adjust with salt
Cover with a lid and let simmer for about 20 min
When the chicken is cooked, removed the lid and let boil for a few minutes so that water can evaporate and you can have a creamy, delicious sauce.
Squeeze in half lime juice, stir
By this point the rice should be ready. Remove it from the pot/rice cooker and place it in a bowl
Add a few tablespoon of chicken curry on top of a bed of rice
and enjoy 🙂
One serving provides:
- Calories: 228
- Fat: 19 g
- Carbohydrates: 12 g
- Protein: 5 g
Have a great weekend!