Creamy Curry Chicken With Yellow Rice
Ingredients
olive oil2 tablespoons
onion1 large
garlic cloves2
ground cumin1.5 teaspoons
ground turmeric1 teaspoon
ground coriander1 teaspoon
garam masala1 teaspoon
ground ginger1 pinch
coconut milk1.25 cups
tomatoes1 cup
lemon juice2 teaspoons
brown sugar1 tablespoon
corn starch1.5 teaspoons
salt3 servings
cilantro2 tablespoons
wholes2- wholes2
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.
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