Quick and Easy Chicken Curry. To prepare two servings, you will need:
Curry Sauce
Chicken fillet (I use thigh fillets): 17.64 oz (500g)
Oil: 1.01 fl oz (30ml)
Onion: 1 medium-sized
Garlic: 5-6 cloves
Chili peppers: 3 small ones
Tomatoes: 4.41 oz (125g)
Ginger: 1/2 teaspoon
Salt: 1/2 teaspoon
Chili flakes: to taste
Curry powder: 2 tablespoons
Water: 3.38 fl oz (100ml)
Coconut milk: 13.52 fl oz (400ml)
Parsley: a few sprigs
For Rice
Rice: 7.05 oz (200g)
Water: 10.14 fl oz (300ml)
Salt: 1 teaspoon
Salad
Tomatoes: 4.41 oz (125g)
Parsley: a few sprigs
Olive oil: 1.01 fl oz (30ml)
Salt: 1/3 teaspoon
Sugar: 1/3 teaspoon
Finely chop the onion, garlic, and chili pepper. Fry them in vegetable oil over medium heat. Cut the chicken fillet into medium-sized pieces, and fry them over medium heat for a few minutes. Add the spices. In my region, chili pepper is not very spicy, so I add chili flakes. You can adjust the amount of chili according to your preference. Pour in the water and mix. Pour in the coconut milk and simmer for 15-20 minutes until the sauce thickens. Before serving, garnish with parsley or other herbs.
Rice
Rinse the rice well several times until the water becomes clear. Add water, salt, bring to a boil, and simmer over low heat with the lid closed for about 15 minutes. Turn off the heat and let the rice finish cooking in its own steam for about 10 minutes.
Salad
Mix tomatoes, parsley, salt, sugar, and olive oil.