![](https://cdn.statically.io/img/www.allrecipes.com/thmb/A38wvNqCYvZJm-Aj4hdswgkf-og=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8054860-8bde400ae9fd4121a1ae341e2c9b201e.jpg)
Ingredients
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3 ½ cups water, or more as needed
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2 cups uncooked jasmine rice
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2 tablespoons vegetable oil
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1 ½ pounds boneless, skinless chicken thighs, cubed
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4 medium russet potatoes, peeled and cubed
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1 teaspoon salt, or more to taste
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1 teaspoon ground black pepper, or more to taste
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1 (13.5 ounce) can coconut milk
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4 cloves garlic, chopped
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4 tablespoons yellow curry powder, or more to taste
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2 tablespoons soy sauce
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1 ½ tablespoons white sugar, or more to taste
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1 ½ teaspoons garlic powder
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1 ½ teaspoons ground cumin
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1 teaspoon ground ginger
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½ teaspoon red pepper flakes
Directions
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Bring 3 1/2 cups water to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low. Simmer until all of the water has been absorbed, about 15 minutes. Taste the rice; if it is still too firm, add a few more tablespoons of water. Remove from the heat, cover, and set aside.
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While the rice is cooking, heat oil in a large wok over medium-high heat. Add chicken, potatoes, 1 teaspoon salt, and 1 teaspoon pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
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Stir in coconut milk. Add garlic, 4 tablespoons curry powder, soy sauce, 1 1/2 tablespoons sugar, garlic powder, cumin, ginger, and red pepper flakes; stir with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
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Uncover the curry and turn off heat. Taste and adjust curry powder, sugar, salt, and pepper as needed. Let sit for 5 minutes before serving over the cooked rice.
Nutrition Facts (per serving)
693 | Calories |
27g | Fat |
87g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 693 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 15g | 75% |
Cholesterol 68mg | 23% |
Sodium 769mg | 33% |
Total Carbohydrate 87g | 31% |
Dietary Fiber 5g | 18% |
Total Sugars 4g | |
Protein 29g | 58% |
Vitamin C 10mg | 11% |
Calcium 75mg | 6% |
Iron 7mg | 38% |
Potassium 988mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.