Ingredients:

• 1 cup basmati rice
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 pound chicken or vegetables, diced
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

• Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
• In a large skillet, heat vegetable oil over medium heat. Add chopped onions and cook until softened. Add minced garlic and grated ginger, stirring for an additional 1-2 minutes until fragrant.
• Add diced chicken or vegetables to the skillet and cook until browned on all sides.
• Sprinkle curry powder, ground turmeric, ground cumin, paprika, and cayenne pepper over the ingredients in the skillet. Stir well to coat the chicken or vegetables with the spices.
• Pour in the diced tomatoes with their juices and coconut milk. Stir to combine and bring the mixture to a simmer. Allow it to simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through or the vegetables are tender.
• Season with salt and pepper to taste. Adjust the level of cayenne pepper if you prefer more or less heat.
• Serve the curry over the cooked basmati rice. Garnish with fresh chopped cilantro.

Enjoy your homemade curry rice, a flavorful and satisfying dish that’s perfect for a comforting weeknight dinner.