Is there a type of curry that isn't delicious? The answer, my friends, is no. This is a beautifully fragrant and delicious meal. Perfect after a long day of work!
1/2 cup jasmine rice
14 ounce can coconut milk
1 yellow onion
2 plum tomatoes
1/2 pound chicken breast
2 teaspoons curry powder
salt, pepper, sugar, oil, vinegar
In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt . Bring to a boil over high. Cover and cook over low heat until rice is tender and liquid is absorbed. Keep covered off heat until ready to serve.
While rice cooks, halve onion lengthwise and thinly slice. Cut tomatoes into 1⁄2-inch pieces.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened and browned.
Pat chicken dry and season all over with salt and pepper. Add to skillet with onions along with 1 tablespoon oil. Cook until just browned, stirring halfway through cooking time. Add curry powder and tomatoes; cook, stirring, until fragrant.
Add coconut milk and bring to a simmer. Reduce heat to medium and simmer until chicken is cooked through. Stir in 1⁄2 teaspoon vinegar and season to taste with salt and pepper.
Serve coconut curry chicken over rice. Enjoy!