Chicken curry

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How to make Chicken curry

1. Prep your aromatics. Dice the onion into small pieces and mince the garlic cloves. Cut the chicken breast into roughly 3 cm chunks so they cook evenly and stay juicy.
2. Cook the onion. Heat a little oil in a wide pan over medium heat and cook the onion for 6–8 minutes, stirring occasionally, until soft and starting to turn golden at the edges.
3. Add garlic and spices. Stir in the garlic and curry powder and cook for 1–2 minutes until fragrant — the paste should smell toasted and deep, not raw. Keep stirring so the spices don't catch on the bottom.
4. Sear the chicken. Turn the heat up to medium-high, add the chicken pieces, and cook for 3–4 minutes, turning once, until the outside is lightly golden and no longer pink on the surface.
5. Simmer in coconut milk. Pour in the coconut milk, stir well to lift any spices from the base, and bring to a gentle simmer. Reduce the heat to low and cook uncovered for 15–18 minutes until the sauce has thickened slightly and the chicken is cooked through.
6. Cook the rice. While the curry simmers, cook the rice in a pan of salted boiling water for 10–12 minutes (or follow pack instructions) until tender, then drain well.
7. Plate and serve. Spoon the rice into warm bowls and ladle the curry alongside or on top. The sauce should be creamy and coat the back of a spoon — if it looks thin, simmer for a few more minutes before serving.

Safety & hygiene Important

• Check chicken is cooked through. Chicken breast must reach 74 °C at its thickest point with no pink flesh remaining. If you don't have a thermometer, cut into the largest piece — the juices should run clear and the meat should be white all the way through.