A delightful twist on a classic coconut curry chicken, featuring aromatic jasmine rice and a rich, creamy sauce.
Rinse the jasmine rice under cold water until the water runs clear.
Rinsing the rice removes excess starch, ensuring fluffy grains.
In a medium saucepan, combine the rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
Let the rice rest for 5 minutes after cooking for the best texture.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the onion, garlic, and ginger until fragrant, about 3 minutes.
Stir constantly to prevent the garlic from burning.
Add the curry powder and five-spice powder to the skillet, stirring for 1 minute to toast the spices.
Toasting spices enhances their flavor and aroma.
Pour in the coconut milk and bring to a gentle simmer. Cook for 5 minutes, allowing the flavors to meld.
Stir occasionally to prevent the sauce from sticking.
Season the chicken with salt and pepper. Heat the remaining olive oil in the skillet over medium-high heat and cook the chicken until golden and cooked through, about 6 minutes.
Cut the chicken into even pieces for uniform cooking.
Combine the chicken with the coconut curry sauce and simmer for 2 minutes.
Simmering allows the chicken to absorb the sauce's flavors.
Serve the coconut curry chicken over the jasmine rice, garnished with fresh cilantro if desired.
Serve immediately for the best flavor and texture.
