Ginger Chicken Curry & Basmati Rice

Name: Ginger Chicken Curry & Basmati Rice
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: India
Ingredients: 1.5 lb chicken breast, cut into bite-size pieces; 1.5 cups basmati rice; 1 large onion, finely diced; 4 cloves garlic, minced; 1 tbsp ginger, finely grated; 3 tbsp tomato paste; 1 14 oz can canned coconut milk; 2 tsp curry powder; 4 cups spinach, washed and roughly chopped; 1 tbsp ghee

A mild, creamy chicken curry with spinach and fragrant rice. Keep the heat gentle for kids, then add extra spice at the table if you like.

40 min en total
20 min activos
Porciones: 4
Sencilla
Se congela bien

Avisos de alérgenos

Leche · Mostaza · Nueces de árbol · Sulfitos

Tonight marca los alérgenos con cautela, a partir de cada ingrediente. Revisa siempre las etiquetas de lo que compres.

Ingredientes

Chicken breast, cut into bite-size pieces1.5 lb
Basmati rice1.5 cups
Onion, finely diced1 large
Garlic, minced4 cloves
Ginger, finely grated1 tbsp
Tomato paste3 tbsp
Canned coconut milk1 14 oz can
Curry powder2 tsp
Spinach, washed and roughly chopped4 cups
Ghee1 tbsp

Preparación

1
Prep ingredients
Cut the chicken into bite-size pieces, finely dice the onion, mince the garlic, and grate the ginger; measure the remaining ingredients on a cutting board.
2
Cook the rice
Rinse the rice, then cover it with 450 ml water in a medium saucepan; bring to a boil over high heat, cover, and simmer over low heat without stirring.
17 min
Consejo: Keep the lid closed so the rice cooks evenly.
3
Soften the aromatics
Warm the ghee in a large deep skillet over medium heat; add the onion, garlic, and ginger and stir often for 4 minutes, then stir in the curry powder and tomato paste.
6 min
4
Simmer the chicken
Add the chicken and coconut milk to the skillet; stir to coat, bring to a gentle simmer over medium heat, then cook over medium-low heat, stirring occasionally.
14 min
Consejo: Keep the curry at a gentle simmer to prevent the coconut milk from splitting.
5
Wilt and serve
Stir the spinach into the skillet over low heat for 2–3 minutes. Taste and adjust with salt and a few grinds of black pepper, then serve with the rice.
3 min

Por qué Tonight elegiría este plato

Solo 20 minutos de trabajo activo; el horno o la olla hacen el resto.
Se congela bien, así que nada se desperdicia.
Un cambio de aire para que la semana siga interesante. Cocina: India.

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