Yellow Curry with Chicken and Basmati Rice Recipe

 

If you’re a curry lover like I am, then this is an easy recipe to get your fix. What I love most about this recipe is that it takes only minutes to get prepped. And the best part is, afterwords, all you need to do is throw the ingredients into a slow-cooker, turn it on, and forget about it – for the rest of the day. That’s my kind of no-fuss cooking.

When dinnertime approaches, you’ll have a meal that tastes like it came straight out of a restaurant!


Ingredients – To save on time, the curry sauce can be prepared a couple of days in advance.

My coconut curry sauce recipe

3 medium chicken breasts

1 teaspoon sea salt (more to taste)

1/2 teaspoon ground pepper

4 medium red potatoes, chopped

2 carrots, chopped

1 medium white onion, chopped

1 cup fresh or frozen green beans

1 cup Basmati rice

1 cup water

1 cup chicken broth

1 bushel of fresh cilantro

Directions

Place chicken breasts, curry sauce , chopped onions, potatoes, green beans, carrots, pepper, and salt into the slow cooker. Turn on low and let it cook for 6 hours, occasionally stirring.

For Basmati rice:

If you’re using a rice cooker, pour one cup rice, one cup chicken broth and one cup water into the rice cooker and turn on until done. Fluff and serve.

If you’re cooking from the stove, place ingredients into a large sauce pan and bring to a boil for 5 minutes. Reduce heat and simmer for 40-45 minutes or until rice is nice and fluffy.

Serve curry chicken over Basmati rice and garnish with freshly chopped cilantro.

 

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