Coconut Chicken Curry with Yellow Rice

You'll Need The Following

• 2-3 medium carrots


• 2 pounds of chicken


• 2 tablespoons of sambal oelek


• 2 tablespoons of minced garlic


• 1 tablespoon of curry powder


• 1 tablespoon of lemon juice


• 1 teaspoon of salt


• 1 teaspoon of turmeric


• 1 teaspoon of onion powder


• 2 cups of rice


• 1 can of coconut milk (13.5oz)

Cooking Instructions

1. Cut the carrots into small rounds, cut up the chicken into 1-inch or so cubes, and put it all in a pan.


2. Mix together the sambal oelek (or really anything spicy), minced garlic, curry powder, and lemon juice then pour it over the carrots and chicken. Add 1/4 cup water or oil if you don't have nonstick pans.


3. Cook on medium heat, covered and stirring every now and again for about 20 minutes or until the chicken is cooked all the way through.


4. While that's cooking get the rice going. We do a 1:1 mixture of water and rice, boil the water and add the rice then cook on low for 15 minutes but however you make your rice is perfectly fine. Add the salt, turmeric, and onion powder to the water as it's boiling then cook the rice as normal.


5. Once the chicken is cooked remove the pan from the heat and add the coconut milk. Let the natural leftover heat warm the coconut milk through so it doesn't separate and get weird.

After that just portion out the rice and chicken mix and enjoy! I really love this recipe because it's so simple and easy, and it keeps well in the fridge for a few days ^{^}