Yellow Chicken Curry with Coconut Milk

Name: Yellow Chicken Curry with Coconut Milk
Total time: 45
Yield: 6
Ingredients: 3 ½ cups water, or more as needed; 2 cups uncooked jasmine rice; 2 tablespoons vegetable oil; 1 ½ pounds boneless, skinless chicken thighs, cubed; 4 medium russet potatoes, peeled and cubed; 1 teaspoon salt, or more to taste; 1 teaspoon ground black pepper, or more to taste; 1 (13.5 ounce) can coconut milk; 4 cloves garlic, chopped; 4 tablespoons yellow curry powder, or more to taste; 2 tablespoons soy sauce; 1 ½ tablespoons white sugar, or more to taste; 1 ½ teaspoons garlic powder; 1 ½ teaspoons ground cumin; 1 teaspoon ground ginger; ½ teaspoon red pepper flakes

Recipe by Tanya Jenny from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

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3 ½ cups water, or more as needed
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2 cups uncooked jasmine rice
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2 tablespoons vegetable oil
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1 ½ pounds boneless, skinless chicken thighs, cubed
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4 medium russet potatoes, peeled and cubed
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1 teaspoon salt, or more to taste
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1 teaspoon ground black pepper, or more to taste
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1 (13.5 ounce) can coconut milk

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4 cloves garlic, chopped
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4 tablespoons yellow curry powder, or more to taste
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2 tablespoons soy sauce
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1 ½ tablespoons white sugar, or more to taste
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1 ½ teaspoons garlic powder
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1 ½ teaspoons ground cumin
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1 teaspoon ground ginger
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½ teaspoon red pepper flakes

Instructions

Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.