Coconut Curry Chicken

🥘 Ingredients

• basmati rice
  2 c
• bell pepper
  2 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• chili flakes
  1 tsp
• chopped chicken breast
  24 oz
• coconut milk
  13.5 oz
• cooking oil
  3 tbsp
• curry powder
  1 tbsp
• paprika
  1 tsp
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato paste
  2 tbsp
• water
  1¼ cup, ¾ cup

🍳 Cookware

• small pot
• large pan

1. 

   1

   basmati rice chopped chicken breast bell pepper scallions cooking oil tomato paste curry powder paprika chili flakes coconut milk butter sugar sour cream salt black pepper water

   basmati rice: 1 c, chopped chicken breast: 12 oz, bell pepper: 1 unit, scallions: 2 unit, cooking oil: 2 tbsp, tomato paste: 2 tbsp, curry powder: 1 tbsp, paprika: 1 tsp, chili flakes: 1 tsp, coconut milk: 13.5 oz, butter: 1 tbsp, sugar: 1 tsp, sour cream: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1¼ cup
2. 

   2

   In a small pot , combine basmati rice , water , and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   basmati rice: 1 c, water: ¾ cup
3. 

   3

   While rice cooks, wash and dry all produce. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions , separating whites from greens. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender ⏱️ 5 minutes . If needed, add splashes of water to help pepper soften. After 5 minutes, add scallion whites and cook until softened ⏱️ 2 minutes . Turn off heat; transfer to a plate. Wash out pan.

   bell pepper: 1 unit, scallions: 2 unit, cooking oil: 1 tbsp
4. 

   4

   While bell pepper cooks, pat chopped chicken breast dry with paper towels and season all over with salt and pepper. Once bell pepper is done, heat another drizzle of cooking oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . Reduce heat under pan to medium.

   chopped chicken breast: 12 oz
5. 

   5

   Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. Cook, stirring, until chicken is fully coated and spices are fragrant ⏱️ 1 minute .
6. 

   6

   Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 TBSP butter, and a big pinch of salt. Bring to a simmer, then reduce heat to low. Cook until thickened ⏱️ 2 minutes . Taste and add more sugar if you like a sweeter curry. Add bell pepper mixture and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.
7. 7

   Fluff rice with a fork and season with salt and pepper; divide between bowls. Top rice with coconut curry chicken and sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.