Creamy Curry Chicken With Yellow Rice

7 steps · 45 min total

1. 01

   Heat the Oil

   Heat the olive oil in a large, heavy-bottom pan over medium heat.
2. 02

   Brown the Chicken

   Add the chicken to the hot oil and cook for 6 to 8 minutes, turning frequently, until it's lightly browned all over.
3. 03

   Remove Chicken

   Take the browned chicken out of the pan and set it aside for now.
4. 04

   Sauté Onion

   Add the onion to the same pan and sauté for a few minutes until it starts to soften.
5. 05

   Add Spices

   Stir in the garlic, cumin, turmeric, ground coriander, garam masala, and ginger. Cook for just one minute, until the spices are fragrant.
6. 06

   Simmer the Curry

   In a separate bowl, whisk the corn starch with the coconut milk until smooth and lump-free. Return the chicken to the pan, then stir in the coconut milk mixture, brown sugar, and tomatoes. Cook over medium heat, stirring, for 1 to 2 minutes.

   Partially cover the pan and let it cook for another 15 minutes, or until the sauce has noticeably reduced and thickened. Finish by stirring in the lemon juice and seasoning with salt to taste.

7. 07

   Serve

   Serve the creamy chicken curry hot, spooned over a bed of yellow rice. Finish with a generous sprinkle of fresh cilantro.