Sticky Rice Topped with Coconut Curry

Ingredients

• 2 tablespoons butter
• 1 pound roughly chopped cooked chicken thighs
• 1 large onion, finely chopped
• 1 apple - peeled, cored, and minced
• 2 large cloves garlic, grated
• 4 tablespoons yellow curry powder
• 2 tablespoons tomato paste
• 1 ½ tablespoons all-purpose flour
• 1 ½ teaspoons zafrani garam masala
• ½ teaspoon ground ginger
• 3 ¾ cups light unsweetened coconut milk, divided
• 2 large carrots, peeled and roughly chopped
• 1 large russet potato, peeled and roughly chopped
• 4 ¾ cups chicken broth, divided
• 3 tablespoons light brown sugar
• 2 tablespoons mushroom-flavored dark soy sauce
• 2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste (Optional)
• salt to taste
• 2 cups uncooked short-grain white rice
• ½ teaspoon salt

Step 1

Melt the butter in a pan over medium-low heat. Add the onion and cook it gently until it’s soft, translucent, and starting to caramelize, about 10 minutes. Then toss in the apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir everything together and let the spices wake up and the flour cook out for a couple of minutes.

Step 2

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

Step 3

After that, take the lid off and check the sauce. If it feels too thin, leave it uncovered and let it simmer for another 15 minutes or so until it thickens to your liking. Taste and add salt if needed.

Step 4

While the curry is cooking, rinse the rice. Put it in a bowl or pot and cover with water by a few inches. Swirl it around by shaking your hand side to side and up and down, then drain. Repeat this rinsing process about five times until the water runs clear.

Step 5

Once the rice is rinsed, combine it in a pot with the remaining coconut milk, chicken broth, and a pinch of salt. Bring it to a boil, then cover and lower the heat to a gentle simmer. Let it cook undisturbed for about 20 minutes until the rice is fluffy and the liquid is absorbed. Remove from heat, cover with a towel under the lid, and let it rest for 20 minutes before serving.

Step 6

Serve the creamy coconut curry over the sticky rice and enjoy!