Coconut Curry on a Bed of Sticky Rice

Ingredients 0/20

Step 1

Melt the butter in a pan over medium-low heat. Add the chopped onion and cook it slowly until it’s soft, translucent, and just starting to caramelize—this should take about 10 minutes. Next, toss in the apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir everything together and let the spices wake up while the flour cooks through, about 2 to 3 minutes.

Step 2

Pour in 2 cups of coconut milk along with the carrots and potatoes, then bring the mixture to a boil. Add the broth, brown sugar, soy sauce, and Sriracha, and bring it back to a boil. Now, add the chicken pieces, cover the pan, and lower the heat to a gentle simmer. Let it cook for about 30 minutes.

Step 3

Once the chicken is tender, take off the lid and check the sauce’s thickness. If it seems too thin, leave the lid off and let it simmer for another 15 minutes or until it reaches the consistency you like. Taste and season with salt as needed.

Step 4

While the curry is cooking, rinse the rice. Place it in a bowl or pot, cover with water by a few inches, and swirl it around with your hand to wash away the starch. Drain and repeat this rinsing process until the water runs clear—usually about five times. Drain the rice well.

Step 5

Put the rinsed rice back in the pot and add the remaining coconut milk, the rest of the chicken broth, and half a teaspoon of salt. Stir it all together, bring it to a boil, then cover and reduce the heat to low. Let it simmer gently until the rice is tender and all the liquid is absorbed, about 20 minutes. Take it off the heat, cover the pot with a clean towel under the lid, and let it rest for another 20 minutes.

Step 6

Serve the curry over the fluffy coconut rice and enjoy!