I threw this together today and it was surprising good for how easy it is to make. I usually cook a roast chicken and then divide it up into different tubs, freezing some, so it’s ready to use when I need it. Shockingly, my kids admitted to liking this – probably because it is such a mild curry and the coconut milk makes it sweet. The rice is so easy and cheap to make and goes with everything. I just use the value range long grain rice.
(Serves two – or add more chicken and mushrooms/rice to stretch it further.)
1/2 medium onion
2 cloves of garlic
2 heaped tsps curry powder
1/2 tsp salt
1/2 tsp black pepper
1 can of coconut milk
handful of chopped mushrooms
handful of cooked chicken
handful of chopped cashew nuts
handful of coriander and more to garnish
1 cup of long grain white rice
To make the curry, fry a chopped onion with crushed garlic in oil. When it turns clear, add the curry powder, black pepper and mushrooms. Stir until coated and mushrooms cooked. Add the tin of coconut milk. Bring the heat down to a simmer. Add the chicken and coriander. Cook on a low heat for twenty minutes.
For the rice, add 1/2 a cup of rice per person. Add double the amount of boiled water, add salt and cover with lid. Cook on a very low heat for 20-25 minutes. Don’t stir, but check intermittently to make sure the water hasn’t all been absorbed. It will clump together like sticky rice when cooked this way so you don’t need to drain it. Add some more coriander at the end to make the dish look pretty 🙂