Coconut Curry Chicken and Rice

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 467kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 1 lb Chicken breast boneless skinless butterflied
  • 1.5 tbsp Yellow curry powder
  • 1/2 cup Onion chopped
  • 3/4 cup Basmati rice
  • 2 cups Chicken broth
  • 4 sprigs Fresh thyme
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 cup Coconut milk
  • 2 tbsp Fresh cilantro garnish
US Customary - Metric

Instructions

  • Heat the oil in a non-stick pan over medium heat.
  • Season both sides of the chicken with 1/3 of the curry powder and season with salt. Cook on both sides until golden brown and the internal temperature reaches 160°F using a thermometer, then remove from the pan and set aside.
  • In the same pan, combine onion, rice, broth, thyme, salt, sugar, and remaining curry powder. Stir well.
  • Bring to a boil, then reduce to a low simmer. Cover with a lid and cook until the rice is tender.
  • Return the chicken to the pan along with the coconut milk. Simmer for 5 minutes.
  • Remove the thyme sprigs before serving. Garnish with cilantro.

Nutrition

Calories: 467kcal | Carbohydrates: 44g | Protein: 30g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 73mg | Sodium: 577mg | Potassium: 798mg | Fiber: 2g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 35mg | Calcium: 53mg | Iron: 4mg

Coconut Curry Chicken and Rice

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 467 kcal

Ingredients
 
 

  • 1 tbsp Extra-virgin olive oil
  • 1 lb Chicken breast boneless skinless butterflied
  • 1.5 tbsp Yellow curry powder
  • 1/2 cup Onion chopped
  • 3/4 cup Basmati rice
  • 2 cups Chicken broth
  • 4 sprigs Fresh thyme
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 cup Coconut milk
  • 2 tbsp Fresh cilantro garnish

Instructions
 

  • Heat the oil in a non-stick pan over medium heat.
  • Season both sides of the chicken with 1/3 of the curry powder and season with salt. Cook on both sides until golden brown and the internal temperature reaches 160°F using a thermometer, then remove from the pan and set aside.
  • In the same pan, combine onion, rice, broth, thyme, salt, sugar, and remaining curry powder. Stir well.
  • Bring to a boil, then reduce to a low simmer. Cover with a lid and cook until the rice is tender.
  • Return the chicken to the pan along with the coconut milk. Simmer for 5 minutes.
  • Remove the thyme sprigs before serving. Garnish with cilantro.

Nutrition

Calories: 467kcalCarbohydrates: 44gProtein: 30gFat: 19gSaturated Fat: 12gCholesterol: 73mgSodium: 577mgPotassium: 798mgFiber: 2gSugar: 2gVitamin A: 166IUVitamin C: 35mgCalcium: 53mgIron: 4mg
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