Creamy Chicken Curry

• Chicken breast

  10.6 oz
• Curry powder

  2 tablespoons
• Coconut milk

  13.3 tbsp
• Onion

  1 medium
• Garlic

  2 cloves
• Ginger

  1 inch piece
• Bell pepper

  1 medium
• Tomato paste

  1 tablespoon
• Vegetable oil

  1 tablespoon
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon
• Fresh cilantro

  2 tablespoons
• Basmati rice

  3.5 oz

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Alla steg

1. 1

   Dice the chicken breast into 1-inch cubes. Finely chop the onion, mince the garlic, and grate the ginger. Dice the bell pepper.

2. 2

   Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.

3. 3

   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

4. 4

   Stir in the curry powder and tomato paste, cooking for 1 minute to toast the spices.

5. 5

   Add the chicken cubes to the pan and cook until lightly browned on all sides, about 5-7 minutes.

6. 6

   Pour in the coconut milk, add the diced bell pepper, and season with salt and black pepper. Bring to a simmer, then reduce heat, cover, and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.

7. 7

   While the curry is simmering, cook the basmati rice according to package instructions.

8. 8

   Once the curry is ready, stir in the fresh cilantro.

9. 9

   Serve the creamy chicken curry hot over the cooked basmati rice.