Chicken Curry with Rice

Ingredients

• •2 tablespoons vegetable oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •1 tablespoon ginger, grated
• •1.5 pounds boneless chicken breasts, cut into chunks
• •2 tablespoons curry powder
• •1 can (14 oz) diced tomatoes
• •1 cup coconut milk
• •1 cup chicken broth
• •1 teaspoon salt
• •2 cups basmati rice
• •4 cups water

Directions

1. 1Heat oil in a large pot over medium heat. Sauté onion until softened, about 3 minutes. Add garlic and ginger, cook 1 minute.
2. 2Add chicken pieces and cook until lightly browned, about 5 minutes.
3. 3Stir in curry powder and cook for 1 minute until fragrant.
4. 4Add diced tomatoes, coconut milk, chicken broth, and salt. Bring to a simmer and cook for 15-20 minutes until chicken is cooked through.
5. 5Meanwhile, rinse rice under cold water. In a separate pot, bring water to a boil, add rice and salt. Reduce heat to low, cover, and simmer for 18 minutes until tender.
6. 6Fluff rice with a fork and divide among plates. Spoon curry over rice and serve hot.

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