Yellow Curry Chicken with Jasmine Rice

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into cubes
• 1/2 cup all-purpose flour
• 1 tablespoon curry powder
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1 red bell pepper, diced
• 2 tablespoons yellow curry paste
• 1 (14 ounce) can coconut milk
• 2 cups jasmine rice
• 3 cups water

Directions

1. In a medium bowl, mix together the flour and curry powder. Toss the chicken cubes in the mixture until coated.
2. Heat the oil in a large skillet over medium-high heat. Add the chicken cubes and cook until golden brown and cooked through, about 5 minutes. Remove from the skillet and set aside.
3. Add the onion and bell pepper to the skillet and cook until softened, about 4 minutes. Add the curry paste and stir until fragrant, about 1 minute.
4. Add the coconut milk and chicken cubes to the skillet and stir to combine. Reduce the heat to low and simmer for 10 minutes.
5. Meanwhile, in a large saucepan, bring the water and jasmine rice to a boil over high heat. Reduce the heat to low, cover and simmer for 20 minutes.
6. Serve the chicken curry over the cooked jasmine rice.

Interesting Facts

• Yellow curry is a milder and sweeter version of the popular red curry.
• Jasmine rice is a type of long-grain rice that has a subtle floral aroma.
• Coconut milk is used in many Thai dishes to add a creamy and rich flavor.