Turmeric chicken with rice

1In a large pan, heat oil over medium heat. Add the cubed chicken breasts and cook until browned on all sides. Remove the chicken from the pan and set aside.

2In the same pan, melt butter (2 tbsp) and add the turmeric, minced garlic, chopped shallot (1), and grated ginger (1 inch). Cook until fragrant, about 2 minutes.

3Add the diced plum tomatoes (2), curry powder (2 tbsp), cinnamon (½ tsp), cumin (½ tsp), and bay leaves (2). Stir well to combine and cook for another 5 minutes until the tomatoes are soft and the spices are aromatic.

4Return the cooked chicken to the pan. Pour in the chicken stock (1 cup), oyster/fish sauce (1 tbsp), and rum (2 tbsp). Bring to a simmer and let it cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened slightly.

5While the curry is simmering, cook the rice (1 cup) according to package instructions.

6In a small bowl, mix the plain yogurt (½ cup) with a pinch of salt and pepper. Set aside.

7Once the chicken curry is ready, remove the bay leaves (2) and adjust the seasoning with salt and pepper.

8Serve the creamy coconut chicken curry over fragrant rice (1 cup), topped with a dollop of seasoned yogurt.

9Garnish with sliced cucumbers and mint or lime leaves for a refreshing touch.

10Enjoy your delicious Creamy Coconut Chicken Curry with Fragrant Rice (1 cup)!