This recipe looks like it’s right up our alley! I recently tried a recipe for Coconut rice that all of us liked, and we like coconut curry chicken. This recipe looks like a combination of both! And it looks fast…I plan on trying it for dinner tonight.
Yield – 4 to 6 servings
Prep Time – 15 minutes
Cook Time – 50 minutes to 1 hour, or 30 minutes if you use white rice
Ingredients
2 Tbsp olive oil
2 boneless skinless chicken breasts, cut into bite size pieces
2 Tbsp minced onion
1 Tbsp minced garlic
1 15 oz. can light coconut milk (not coconut water)
1 1/2 cups brown rice (or white rice)
2 cups carrots, cut into bite size pieces
2 Tbsp curry powder
Salt and pepper to taste
Directions
- In a pot, heat the olive oil, then saute the chicken pieces with the minced onion and minced garlic until they are brown on all sides.
- Pour in the coconut milk with 2 cups HOT water. Bring to bubbling and then add the rice, carrots and curry powder.
- Bring to a boil, then reduce the heat to medium, cover and cook for 45 minutes, or until the brown rice is fork tender. (Cook for 18 to 20 minutes if using white rice.)
- Remove from the heat to prevent overcooking the rice. Let cool slightly before serving.
- Serve Coconut Chicken and Rice with Carrots, as is or with simple side dish.
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