One-Pot Creamy Coconut Curry Chicken

Ingredients

• chicken thighs (Chicken breast may be used instead.)
• paprika
• garlic powder
• turmeric (A little, according to the source.)
• curry powder
• salt (To taste; amount not stated.)
• black pepper (Amount not stated.)
• olive oil (A drizzle, for seasoning and pan-frying.)
• onion (Amount not stated.)
• garlic (Amount not stated.)
• coconut milk (Amount not stated.)
• Japanese curry cube (Amount not stated.)
• hot rice (Amount not stated; served as part of the dish.)

Steps

1. 1

   Season the chicken thighs with paprika, garlic powder, turmeric, curry powder, salt, black pepper, and a drizzle of olive oil. Massage the seasonings into the chicken so it is evenly coated.

2. 2

   Pan-fry the seasoned chicken in a pan for 7 minutes on each side. Remove the chicken from the pan and set it aside.

3. 3

   Using the same pan, add the onion and garlic. Sauté for 2 to 3 minutes.

4. 4

   Add the coconut milk and Japanese curry cube to the pan. Mix well and simmer for 2 minutes.

5. 5

   Add the hot rice to the curry mixture.

6. 6

   Slice the cooked chicken and add it to the pan with the rice and curry. Serve hot.

Notes

The source does not provide ingredient quantities. It states that chicken breast can be substituted for chicken thighs and that the dish can also be eaten with noodles or bread. The transcript does not specify the pan-frying temperature or confirm the chicken's internal temperature; verify that the chicken is fully cooked before serving.

Nutrition per serving

• main
• one-pot
• 30-minute meal
• chicken
• curry
• coconut milk
• Japanese curry
• weeknight dinner