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Ingredients

• 4 chicken breast halves, boneless, skinless cut into 1-1/2 inch cubes
• 1/4 cup ground ginger
• Kosher salt and freshly ground black pepper
• 1/4 cup vegetable oil
• 1 large yellow onion, peeled and roughly chopped
• 4 cloves garlic, roughly chopped
• 1 1-inch piece of fresh ginger, peeled, roughly chopped
• 1 tablespoon ground tumeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons curry powder
• 2 cups coconut milk
• 1 cup low-sodium chicken stock
• Garnish:
• 2 cups fresh mung bean sprouts
• 2-3 scallions, finely sliced on the bias
• 1 medium red chile, finely sliced
• Jasmine Rice:
• 2 cups Jasmine rice
• 2 1/2 cups water
• Kosher salt

Description

Malaysian Chicken Curry With Steamed Jasmine Rice - The Huffington Post

Kitchen Daily