Coconut Curry over Sticky Rice

This Asian coconut chicken curry dish is served over coconut sticky rice for ultimate flavor and texture that's sure to be a hit.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 646 Calories

Ingredients

• 2 tablespoons butter
• salt to taste
• 3 tablespoons light brown sugar
• 2 tablespoons tomato paste
• 1 large onion, finely chopped
• 2 cups uncooked short-grain white rice
• 2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste
• 2 large cloves garlic, grated
• 1 pound roughly chopped cooked chicken thighs
• 1 apple - peeled, cored, and minced
• 4 tablespoons yellow curry powder
• 2 large carrots, peeled and roughly chopped
• 1 large russet potato, peeled and roughly chopped
• 2 tablespoons mushroom-flavored dark soy sauce
• 0.5 teaspoon salt
• 0.5 teaspoon ground ginger
• 1.5 tablespoons all-purpose flour
• 1.5 teaspoons zafrani garam masala
• 3.75 cups light unsweetened coconut milk, divided
• 4.75 cups chicken broth, divided

Recipe Instructions

Step 1

Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.

Step 2

Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.

Step 3

Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.

Step 4

Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.