Easy chicken curry and fried rice recipe | Village Life of Mali Cooking

coconut milk

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness with fewer calories.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Sprinkle in curry powder and stir well to combine; cook for 1-2 minutes.

Add chicken pieces and cook until browned on all sides, about 6-8 minutes.

Pour in coconut milk and bring to a simmer; reduce heat to low and cook until chicken is tender, about 20 minutes.

Season with salt and black pepper to taste; stir in chopped bell peppers and carrots.

Meanwhile, rinse rice under cold water until water runs clear; drain.

In a separate pot, combine rice and water; bring to a boil, then reduce heat to low and cover.

Cook rice until tender and water is absorbed, about 15-20 minutes.

Fluff rice with a fork; stir in soy sauce and green peas.

Serve chicken curry over fried rice, garnished with sliced scallions.

Cooking Techniques

Spice Level: