Coconut Curry Accompanied by Sticky Rice

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Step 1

Start by melting the butter in a pan over medium-low heat. Toss in the onion and cook it slowly until it’s soft, translucent, and just starting to caramelize—this usually takes about 10 minutes. Next, add the apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Give everything a good stir and let the spices wake up and the flour cook out for a couple of minutes.

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Step 2

Pour in 2 cups of coconut milk along with the carrots and potato, then bring the mixture to a boil. Once boiling, add the broth, brown sugar, soy sauce, and Sriracha, and bring it back to a boil. Add the chicken pieces, cover the pan, lower the heat, and let it simmer gently for about 30 minutes.

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Step 3

After that, take the lid off and check the sauce. If it seems a bit thin, leave it uncovered and let it simmer a little longer until it thickens to your liking—around 15 minutes or so. Taste and add salt as needed.

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Step 4

While the curry cooks, rinse the rice: put it in a bowl or pot with a few inches of water above it, then gently swish it around with your hand, moving up and down and side to side. Drain and repeat this rinsing until the water runs clear, about five times. Let the rice drain in a fine mesh strainer.

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Step 5

Once rinsed, combine the rice with the remaining coconut milk, the rest of the chicken broth, and half a teaspoon of salt in your pot. Bring it to a boil, then cover, reduce the heat to low, and let it simmer gently until the rice is tender and all the liquid has been absorbed—this should take about 20 minutes. When it’s done, remove from heat, place a clean towel under the lid, and let it rest for 20 minutes before fluffing it up.

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Step 6

Serve the sticky rice alongside the flavorful chicken curry and enjoy!