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- 2 cups of rice
- 400g of chicken
- 2 potatoes
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 1 can of coconut milk
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- Cooking oil
- Wash the rice and soak it in water for about 30 minutes.
- Cut the chicken into bite-sized pieces, and dice the potatoes and carrot.
- Slice the onion and chop the garlic.
- In a pan, heat up some cooking oil and stir-fry the onion and garlic until fragrant.
- Add the chicken and stir-fry until the chicken is slightly browned.
- Add the potatoes and carrot, and stir-fry for a few minutes.
- Add the curry powder, turmeric powder, cumin powder, fish sauce, sugar, and salt, and stir-fry for a few minutes until fragrant.
- Add the soaked rice and mix well.
- Pour in enough water to cook the rice, cover the pan and let it simmer on low heat until the rice is cooked.
- When the rice is almost done, pour in the coconut milk and mix well.
- Cover the pan again and let it simmer for a few more minutes until the rice is fully cooked and the coconut milk is well incorporated.
- Serve the curry rice hot and enjoy!