Ingredients
- 1 Tablespoons olive oil
- 1 pound chicken thigh, cooked and diced
- 1 pound chicken breast, cooked and diced
- ¼ pound Red onion, diced
- ¼ pound red pepper, diced
- ¼ pound green pepper, diced
- ¾ teaspoon garlic, minced
- ¼ teaspoon jalapeno, minced
- 1¾ teaspoon thyme
- 1¾ Tablespoon curry powder
- 1¼ cup water
- ¼ oz. chicken base
- 1½ cup coconut milk
- ¼ cup cornstarch
- ¼ water, to mix with cornstarch
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- 24 oz. basmati rice
Directions
- Cook rice according to package directions
- Heat oil in large pot, add checking thigh and chicken breast. Sauté until golden brown
- Add curry, onions, red and green peppers, garlic, jalapeno, thyme and lemon juice
- Cook 3 – 5 minutes
- Add water, chicken base and coconut milk. Simmer until chicken is cooked and reaches an internal temperature of 165 degrees
- Mix cornstarch with water and stir into curry chicken mixture until thickened
- Season with salt & pepper
Chicken Curry Over Basmati Rice
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 pound chicken thigh cooked & diced
- 1 pound chicken breast cooked & diced
- ¼ pound red onion diced
- ¼ pound red pepper diced
- ¼ pound green pepper diced
- ¾ tsp garlic minced
- ¼ tsp jalapeno minced
- 1 ¾ tsp thyme
- 1 ¾ tbsp curry powder
- 1 ¼ cup water
- ¼ oz chicken base
- 1 ½ cup coconut milk
- ¼ cup cornstarch
- ¼ cup water to mix with cornstarch
- 1 ½ tsp salt
- ¼ tsp black pepper
- 24 oz basmati rice
Instructions
- Cook rice according to package directions
- Heat oil in large pot, add chicken thigh and chicken breast. Sauté until golden brown
- Add curry, onions, red and green peppers, garlic, jalapeno, thyme and lemon juice
- Cook 3 – 5 minutes
- Add water, chicken base and coconut milk. Simmer until chicken is cooked and reaches an internal temperature of 165 degrees
- Mix cornstarch with water and stir into curry chicken mixture until thickened
- Season with salt & pepper