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Chicken curry with rice

updated

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Ingredients for 5 servings:

  • 500 g basmati rice or jasmine rice
  • 800 g chicken strips or turkey strips
  • 3 tbsp apricot jam
  • 2 tbsp soy sauce
  • 4 tsp curry powder
  • 2 tsp salt
  • 2 tsp pepper, freshly ground
  • 2 tsp sweet paprika powder
  • 800 ml coconut milk
  • 500 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cook the rice as usual. Brown the meat in a little oil in a large pan. Once the meat is lightly browned, reduce the heat to the lowest setting. In a large bowl, add the coconut milk and cream, followed by the apricot jam, soy sauce, and seasoning. Whisk well. Season to taste. Add the sauce to the pan with the meat, increase the heat again, and bring to a boil. If the sauce is too runny, thicken with a little sauce thickener. Serve the cooked rice with the curry.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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