A creamy, warmly spiced chicken curry with carrots and coconut milk, cooked entirely on the stove and served with rice, crisp cucumber and lettuce, and soft-boiled eggs.Serves 2 generously · about 35 minutes
Ingredients
The curry
400 g boneless chicken breast or thigh, cut into bite-size pieces
2 medium carrots, cut into thin batons or half-moons
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp neutral oil or olive oil
2 tsp curry powder
1 tsp ground turmeric
½ tsp ground cumin
¼ tsp chilli flakes, optional
250 ml coconut milk
75 ml water
1 tsp soy sauce, or ½ tsp salt
Black pepper
Juice of ½ lime or lemon
To build the bowls
150 g uncooked white rice
2–3 eggs
½ cucumber, cut into chunky pieces
A few handfuls of romaine or other crisp lettuce
Method
Start the rice and eggs. Cook the rice according to the packet. Lower the eggs into simmering water and cook for 7–8 minutes for jammy yolks. Cool under cold water, peel, and quarter.
Brown the chicken. Pat the chicken dry and season with salt and pepper. Heat the oil in a large frying pan or shallow pot over medium-high heat. Add the chicken in one layer and leave it undisturbed for about 2 minutes. Turn and cook for another 2–3 minutes, until lightly golden. Transfer to a plate.
Soften the vegetables. Reduce the heat to medium. Add the onion and carrots to the same pan with a small pinch of salt. Cook for 5–6 minutes, stirring occasionally, until the onion softens and the carrots begin to lose their raw crunch. Add the garlic and cook for 30 seconds.
Add the spices. Stir in the curry powder, turmeric, cumin, and chilli flakes. Cook for 30–45 seconds, just until fragrant.
Pour in the coconut milk and water, then add the soy sauce. Scrape the bottom of the pan so the browned bits dissolve into the sauce.
Make the sauce.
Simmer. Return the chicken and any juices to the pan. Bring everything to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is cooked through, the carrots are tender, and the sauce has thickened. Add a splash of water if it becomes too thick.
Finish and assemble. Stir in the lime or lemon juice. Taste and adjust the salt, pepper, or acidity. Divide the rice between two plates or bowls, add the curry, then serve with lettuce, cucumber, and the quartered eggs.
Notes
Choose thighs for ease. Chicken thighs stay juicier and are more forgiving than breast.
Loosen as needed. Add water a tablespoon at a time if the coconut sauce thickens too much.
Keep the contrast. The cucumber and lettuce balance the richness of the curry.
Store it well. The curry keeps for up to 3 days in the fridge. Store the fresh vegetables separately.
