Chicken with Curry and Coconut Milk Rice

Name: Chicken with Curry and Coconut Milk Rice
Yield: 6
Ingredients: 4 boneless, skinless chicken breasts cut into cubes; 1 chopped onion; 4 minced cloves of garlic; 1 tablespoon salt; 1/4 cup olive oil; 1 tablespoon curry powder; 1/2 teaspoon grated ginger; 2 packets of chicken broth; 4 cups water; 1 cup coconut milk; 2 cups cooked rice

1
4 boneless, skinless chicken breasts cut into cubes
2
1 chopped onion
3
4 minced cloves of garlic
4
1 tablespoon salt
5
1/4 cup olive oil
6
1 tablespoon curry powder
7
1/2 teaspoon grated ginger
8
2 packets of chicken broth
9
4 cups water
10
1 cup coconut milk
11
2 cups cooked rice

Ingredients

1
4 boneless, skinless chicken breasts cut into cubes
2
1 chopped onion
3
4 minced cloves of garlic
4
1 tablespoon salt
5
1/4 cup olive oil
6
1 tablespoon curry powder
7
1/2 teaspoon grated ginger
8
2 packets of chicken broth
9
4 cups water
10
1 cup coconut milk
11
2 cups cooked rice

Directions

1
1 Season the chicken with onion, garlic, and salt
2
Heat the olive oil in a pan with curry powder and ginger
3
Add the chicken and fry until golden brown
4
2 Dilute the chicken broth packets in water and add coconut milk
5
Transfer to the pan with the chicken and cook until the meat is tender
6
Remove the chicken and, in the same pan, put the rice and heat it up
7
Stir well and cook until the rice is soft
8
If necessary, add more boiling water
9
Add the chicken, stir delicately, and serve with shredded coconut, chopped peanuts, and mango chutney.