ChefXi OfficialA vibrant, aromatic chicken and mushroom curry served over fluffy jasmine rice with a medley of sautéed garden vegetables.
Rinse the jasmine rice until the water runs clear. Combine with 2.25 cups of water in a pot, bring to a boil, then reduce to low, cover, and simmer.
Let the rice sit covered for 5 minutes after cooking for maximum fluffiness.
Dice the chicken, slice the mushrooms, and prep the zucchini, squash, and onions.
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the chicken until golden brown on all sides. Remove and set aside.
In the same pan, add the remaining oil and sauté the mushrooms and onions until the mushrooms are browned and onions are translucent.
Add the garlic and curry powder to the pan. Stir for 1 minute until fragrant to bloom the spices.
Pour in the coconut milk and return the chicken to the pan. Add the zucchini and squash. Simmer until the sauce thickens and vegetables are crisp-tender.
Don't overcook the squash; you want a little snap to contrast the creamy sauce.
Fluff the jasmine rice and fold in a pinch of salt. Serve the creamy curry over a generous bed of rice.
Inspired by the aromatic kitchens of Southeast Asia, this dish balances the warmth of a mild yellow curry with the earthy depth of mushrooms. The secret is to sear the chicken and mushrooms separately to ensure they don't steam, preserving that golden, savory crust. Respect the lineage of the spice by blooming your curry powder in a little oil before adding the coconut milk.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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