adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut Curry over Sticky Rice
Coconut Curry over Sticky Rice
0 Likes
Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Indulge in a delicious Asian coconut chicken curry over fragrant coconut sticky rice for a flavor explosion that will impress everyone.
Ingredients:
  • 2 tablespoons butter
  • 1 pound roughly chopped cooked chicken thighs
  • 1 large onion, finely chopped
  • 1 apple - peeled, cored, and minced
  • 2 large cloves garlic, grated
  • 4 tablespoons yellow curry powder
  • 2 tablespoons tomato paste
  • 1.5 tablespoons all-purpose flour
  • 1.5 teaspoons zafrani garam masala
  • 0.5 teaspoon ground ginger
  • 3.75 cups light unsweetened coconut milk, divided
  • 2 large carrots, peeled and roughly chopped
  • 1 large russet potato, peeled and roughly chopped
  • 4.75 cups chicken broth, divided
  • 3 tablespoons light brown sugar
  • 2 tablespoons mushroom-flavored dark soy sauce
  • 2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
  • 2 cups uncooked short-grain white rice
  • 0.5 teaspoon salt
Instructions:
  • In a pan over medium-low heat, melt butter. Cook onions until soft, translucent, and slightly caramelized, around 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Cook for 2 to 3 minutes to enhance flavors. Pour in coconut milk, carrots, and potato; bring to a boil. Stir in broth, brown sugar, soy sauce, and Sriracha; bring back to a boil.
  • Add chicken to the pan and cover. Simmer for 30 minutes. Uncover, simmer for an additional 15 minutes if needed to thicken. Season with salt to taste.
  • Place rice in a bowl or pot, cover with water a few inches above the rice, then agitate with your hand until water becomes clear, repeating about 5 times. Drain using a fine-mesh strainer.
  • In a pot, mix together the drained rice, remaining coconut milk, remaining chicken broth, and 1/2 teaspoon salt. Bring it to a boil, then reduce the heat to a gentle simmer. Let it cook until the rice is fluffy and has absorbed the liquid, which should take about 20 minutes. Remove from heat, cover the lid with a towel, and let it rest for another 20 minutes. Serve with the chicken mixture.

Similar Recipes