Yellow Chicken Curry with Coconut Milk

Ingredients

• water (3.5 cups)
• jasmine rice (2 cups)
• vegetable oil (2 tablespoons)
• russet potatoes (4 medium)
• chicken thighs (1.5 pounds)
• salt (1 teaspoon)
• black pepper (1 teaspoon)
• coconut milk (1 can)
• curry powder (0.25 cup)
• garlic (4 cloves)
• soy sauce (2 tablespoons)
• white sugar (1.5 tablespoons)
• garlic powder (1.5 teaspoons)
• ground cumin (1.5 teaspoons)
• ground ginger (1 teaspoon)
• red pepper flakes (0.5 teaspoon)

Instructions

1. Bring water to a boil in a medium saucepan; stir in rice, cover, and reduce heat to low. Simmer until water has been absorbed, about 15 minutes. Add a few tablespoons water if rice is too firm. Remove from heat, cover, and set aside.
2. Meanwhile, heat oil in a large wok over medium-high heat. Add potatoes, chicken, salt, and black pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
3. Stir in coconut milk, curry powder, chopped garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
4. Uncover wok; turn off heat. Taste and adjust curry powder, sugar, salt, and black pepper as desired. Let sit for 5 minutes before serving over cooked rice.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 693
• fat: 27 g
• sats: 15 g
• carbs: 87 g
• fibre: 5 g
• protein: 29 g
• salt: 0 g