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Chicken-Coconut Curry with Coconut RiceChicken-Coconut Curry with Coconut Rice
Chicken-Coconut Curry with Coconut Rice
Chicken-Coconut Curry with Coconut Rice
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Recipe - Frankston #713
2022 May June CC_coconut curry_HR 600x360.jpg
Chicken-Coconut Curry with Coconut Rice
Prep Time60 Minutes
Servings4
Cook Time15 Minutes
Calories690
Ingredients
CURRY:
3 Tbs vegetable oil
3 Brookshire’s Boneless Skinless Chicken Breasts, cut into 1 1/2-inch pieces
1/2 onion, diced
1/2 red bell pepper, thinly sliced
3 cloves garlic, minced
2 Tbs fresh ginger, minced
2 to 3 tsp curry powder
1 (14 oz) can unsweetened coconut milk
1/2 tsp salt
1/4 cup coconut chips, for serving
2 Tbs chopped cilantro, for serving
1 lime, cut into wedges
RICE:
1 cup 4SistersTM Extra Long Grain Organic White Rice
1 cup unsweetened coconut milk
1 cup water
1/2 tsp salt
1/4 cup cashews, chopped
1 small lime, juice and zest
6 mint leaves, minced
Directions
  1. In a skillet over high heat, add the oil and chicken. Sauté for 5 to 7 minutes until chicken is almost cooked through. Remove chicken, and set aside.
  2. Add onion, bell pepper, garlic and ginger to skillet. Sauté for 2 to 3 minutes until soft. Add curry powder. Stir to coat the vegetables. Drizzle in the coconut milk, while stirring. Add salt, and bring to a boil.
  3. Add the chicken back to the skillet. Reduce heat to a simmer. Simmer for 2 to 3 minutes to heat through. Sprinkle with coconut chips and cilantro. Squeeze lime wedges over the chicken. Remove from heat, and set aside.
Nutritional Information

Per Serving (1 ½ cups): 

Calories: 690, Fat: 46 g (28 g Saturated Fat), Cholesterol: 60 mg, Sodium: 360 mg, Carbohydrates: 44 g, Fiber: 5 g, Protein: 28 g.

 

 

 

60 minutes
Prep Time
15 minutes
Cook Time
4
Servings
690
Calories

Shop Ingredients

Makes 4 servings
CURRY:
Not Available
3 Tbs vegetable oil
Not Available
3 Brookshire’s Boneless Skinless Chicken Breasts, cut into 1 1/2-inch pieces
Brookshire's Chicken Breasts with Rib Meat, Boneless, Skinless
Brookshire's Chicken Breasts with Rib Meat, Boneless, Skinless - 2.5 Pound
$12.48 avg/ea$4.99/lb
1/2 onion, diced
Not Available
1/2 red bell pepper, thinly sliced
Not Available
3 cloves garlic, minced
Not Available
2 Tbs fresh ginger, minced
Not Available
2 to 3 tsp curry powder
Not Available
1 (14 oz) can unsweetened coconut milk
Full Circle Market Coconut Milk
Full Circle Market Coconut Milk - 13.5 Fluid ounce
$2.19$0.16/fl oz
1/2 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1/4 cup coconut chips, for serving
Not Available
2 Tbs chopped cilantro, for serving
Not Available
1 lime, cut into wedges
Not Available
RICE:
Not Available
1 cup 4SistersTM Extra Long Grain Organic White Rice
Not Available
1 cup unsweetened coconut milk
Full Circle Market Unsweetened Original Coconut Milk ( 32 fl oz )
Full Circle Market Unsweetened Original Coconut Milk ( 32 fl oz ) - 32 Fluid ounce
$2.19$0.07/fl oz
1 cup water
Not Available
1/2 tsp salt
Brookshire's Table Salt
Brookshire's Table Salt - 26 Ounce
$0.99$0.04/oz
1/4 cup cashews, chopped
Not Available
1 small lime, juice and zest
Not Available
6 mint leaves, minced
Not Available

Nutritional Information

Per Serving (1 ½ cups): 

Calories: 690, Fat: 46 g (28 g Saturated Fat), Cholesterol: 60 mg, Sodium: 360 mg, Carbohydrates: 44 g, Fiber: 5 g, Protein: 28 g.

 

 

 

Directions

  1. In a skillet over high heat, add the oil and chicken. Sauté for 5 to 7 minutes until chicken is almost cooked through. Remove chicken, and set aside.
  2. Add onion, bell pepper, garlic and ginger to skillet. Sauté for 2 to 3 minutes until soft. Add curry powder. Stir to coat the vegetables. Drizzle in the coconut milk, while stirring. Add salt, and bring to a boil.
  3. Add the chicken back to the skillet. Reduce heat to a simmer. Simmer for 2 to 3 minutes to heat through. Sprinkle with coconut chips and cilantro. Squeeze lime wedges over the chicken. Remove from heat, and set aside.