Name: Chicken Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 240 g chicken breast; 200 ml coconut milk; 75 g basmati rice; 100 g onion; 30 g tomato paste; 10 g curry powder; 10 g garlic; 10 g ginger; 15 g vegetable oil for frying; 5 g salt; 150 ml water

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
chicken breast	240 g	274	51g	0g	6g
coconut milk	200 ml	376	4g	5g	41g
basmati rice	75 g	274	5g	60g	1g
onion	100 g	40	1g	9g	0g
tomato paste	30 g	25	1g	6g	0g
curry powder	10 g	33	1g	6g	1g
garlic	10 g	15	1g	3g	0g
ginger	10 g	8	0g	2g	0g
vegetable oil for fryingest. 10% oil absorption	15 g	13	0g	0g	2g
salt	5 g	0	0g	0g	0g
water	150 ml	0	0g	0g	0g

Ingredients (11)

Directions

Step 1
Chop the onion, garlic, and ginger finely.
Step 2
In a pan, heat the vegetable oil over medium heat. Add chopped onion, garlic, and ginger; sauté until softened.
Step 3
Add curry powder and tomato paste to the pan. Stir for 1 minute until fragrant.
Step 4
Cut chicken breast into bite-sized pieces and add to the pan. Cook until the chicken is no longer pink.
Step 5
Pour in the coconut milk and water. Add salt, stir well, and let it simmer for 10 minutes.
Step 6
While the curry simmers, rinse the basmati rice under cold water until water runs clear. Cook rice according to package instructions, typically using 1 part rice to 1.5 parts water.
Step 7
Serve the chicken curry over the basmati rice.