Chicken Curry

🧂 Ingredients

• ✓
  Pechuga de pollo

  600g
• ✓
  Leche de coco

  400ml
• ✓
  Curry en polvo

  2 cucharadas
• ✓
  Cebolla

  1 grande
• ✓
  Ajo

  3 dientes
• ✓
  Jengibre fresco

  2cm
• ✓
  Tomate triturado

  200g
• ✓
  Garam masala

  1 cucharadita
• ✓
  Arroz basmati

  300g

📋 Instructions

1. 1

   Cut the chicken breasts into 3 cm cubes. Season with salt and pepper and set aside. Finely chop the onion, garlic and fresh ginger.

2. 2

   Heat coconut or vegetable oil in a large pan or wok over medium-high heat. Sauté the onion for 10 minutes until golden. Add the garlic and ginger and sauté 2 more minutes.

3. 3

   Add the curry powder, cumin, turmeric and garam masala. Toast the spices for 1 minute, stirring constantly to release their aromas without burning.

4. 4

   Increase the heat and add the chicken cubes. Brown them well on all sides for 5-6 minutes.

5. 5

   Add the crushed tomatoes and cook 5 minutes until reduced. Add the coconut milk, mix well and bring to a gentle boil.

6. 6

   Reduce heat to minimum, cover and cook 15-20 minutes until the chicken is completely tender and the sauce has thickened. Adjust salt.

7. 7

   While the chicken cooks, prepare the basmati rice: wash it until the water runs clear. Cook it in salted water in a 1:1.5 ratio for 12 minutes over low heat covered. Let rest 5 minutes.

8. 8

   Serve the curry over basmati rice, garnish with chopped fresh cilantro and accompany with naan or pita bread if desired.