Pollo al Curry con Leche de Coco y Arroz

This delicious Pollo al Curry combines tender chicken with fragrant spices and creamy coconut milk, creating a rich and flavorful dish. Served with fluffy jasmine rice, it balances traditional curry elements with a hint of tropical flair, making it both comforting and exotic. Perfect for a family dinner or a special occasion, this recipe is sure to please everyone at the table.

Ingredients:

• 1 lb chicken breast, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 bell pepper, sliced
• 1 cup frozen peas
• Salt and pepper to taste
• 2 cups jasmine rice
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat the vegetable oil over medium heat. Add the onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the chicken pieces to the skillet and brown them on all sides.
4. Sprinkle the curry powder and turmeric over the chicken and stir to coat evenly.
5. Pour in the coconut milk and chicken broth, then add the soy sauce and lime juice. Bring to a gentle simmer.
6. Add the bell pepper and peas, cooking for an additional 10-15 minutes until the chicken is cooked through and the sauce has thickened slightly.
7. Meanwhile, cook the jasmine rice according to package instructions.
8. Serve the curry over the rice, garnished with fresh cilantro.