Ingredients

The following ingredients have 5 Servings
  • 2 large chicken breasts, skinless and boneless 
  • 2 tablespoons plain yogurt
  • 1 tablespoon vegetable oil
  • 1 tablespoon ground paprika
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup onions, chopped
  • 1 tablespoon garlic, minced
  • 1/2 tablespoon fresh ginger, grated
  • 1 jalapeno pepper, sliced (optional)
  • 3 bay leaves
  • 2 cups long grain white rice, rinsed
  • 1 (400 ml) can coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons red curry paste
  • 1/2 cup water
  • 1 tablespoon fresh cilantro or parsley, finely chopped 
  • 2-3 lime wedges

Instruction

  • Combine chicken breasts with marinade ingredients (yogurt, oil, paprika, salt and pepper) in a mixing bowl. Stir well with a spatula to coat the chicken well. Cover with cling wrap and refrigerate for at least 30 minutes or overnight.
  • Heat vegetable oil in a large skillet for 2 minutes over medium high heat until the hot and the oil starts to sizzle and shimmer. Place the marinated chicken on the skillet and cook for 5 minutes on each side until brown. Chicken does not need thoroughly cooked at this point. Transfer the chicken onto a plate.
  • In the same skillet, add onions, garlic, ginger, jalapeno and bay leaves. Stir to cook for 2 minutes until fragrant. Add rice and stir well to combine. Add coconut milk and water. Bring the mixture to a boil.
  • Stir in soy sauce and red curry paste. Mix well with a spatula to coat the rice evenly.
  • Spread the rice evenly into a uniform layer and place the chicken back into the skillet. Cover the lid and turn the heat down to medium low. Simmer for 10 minutes until all water has evaporated.
  • Sprinkle finely chopped cilantro or parsley on top and a drizzle of lime juice, if desired. Serve immediately.