Delicious Coconut Curry Recipe with Sticky Rice

Ingredients

• 2 tablespoons butter
• 1 pound roughly chopped cooked chicken thighs
• 1 large onion, finely chopped
• 1 apple - peeled, cored, and minced
• 2 large cloves garlic, grated
• 4 tablespoons yellow curry powder
• 2 tablespoons tomato paste
• 1.5 tablespoons all-purpose flour
• 1.5 teaspoons zafrani garam masala
• 0.5 teaspoon ground ginger
• 3.75 cups light unsweetened coconut milk, divided
• 2 large carrots, peeled and roughly chopped
• 1 large russet potato, peeled and roughly chopped
• 4.75 cups chicken broth, divided
• 3 tablespoons light brown sugar
• 2 tablespoons mushroom-flavored dark soy sauce
• 2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
• salt to taste
• 2 cups uncooked short-grain white rice
• 0.5 teaspoon salt

Instructions

1. Melt butter in a pan over medium-low heat. Sauté onion until softened, translucent, and lightly caramelized, approximately 10 minutes. Incorporate apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir continuously, allowing the spices to bloom and the flour to cook, for 2 to 3 minutes. Pour in 2 cups of coconut milk, carrots, and potato; bring to a boil. Add 4 cups of broth, brown sugar, soy sauce, and Sriracha; return to a boil.
2. Add the chicken to the pan and cover. Lower the heat to a simmer and cook for 30 minutes. Remove the lid and check for desired thickness. If the curry appears thin, continue to simmer without the lid until it reaches your preferred consistency, about 15 minutes. Season with salt to taste.
3. Rinse the rice by placing it in a bowl or pot and covering it with several inches of water. Gently agitate the rice with your hand, separating the grains. Drain the water and repeat this process until the water runs clear, typically around 5 times. Drain the rice in a fine-mesh strainer.
4. In your pot, combine the drained rice, remaining coconut milk, remaining chicken broth, and 1/2 teaspoon of salt. Stir well. Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer. Allow the rice to cook until it becomes fluffy and all the liquid is absorbed, approximately 20 minutes. Remove from heat, cover the lid with a towel, and let it rest for another 20 minutes. Serve with the prepared chicken curry.

Nutrition

• Calories: 646 kcal
• Fat Content: 33 g
• Fiber Content: 6 g
• Sugar Content: 10 g
• Sodium Content: 1377 mg
• Protein Content: 23 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 67 g
• Saturated Fat Content: 24 g
• Unsaturated Fat Content: 0 g