Coconut curry chicken with brown rice
Indulge in the exotic flavors of this Coconut Curry Chicken with Brown Rice recipe. Juicy chicken breasts, aromatic curry powder, and creamy coconut milk come together to create a deliciously spiced dish. Complete with garlic, jalapeno peppers, and a touch of ginger, this meal is perfect for a cozy night in. Ready in under an hour, it’s a healthy and satisfying dinner option that will transport your taste buds to a tropical paradise.
- 11 Jun 2024
- Cook time 30 min
- Prep time 120 min
- 4 Servings
- 14 Ingredients
This delightful Coconut Curry Chicken with Brown Rice recipe brings the exotic flavors of curry and coconut milk together with tender chicken and wholesome brown rice. It's a perfect balance of spice and creaminess, guaranteed to satisfy your taste buds. Ideal for a weeknight dinner or a cozy weekend meal, this dish is both nourishing and delicious.
Ingredients:
Instructions:
1. Rinse 1 cup of brown rice under cold water.
2. In a medium saucepan, combine the rice with 2.5 cups of water.
3. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until the rice is tender and the water is absorbed.
4. Once cooked, fluff with a fork and set aside.
1. Cut 3 chicken breasts into bite-sized pieces.
2. In a bowl, combine the chicken pieces with 2 tsp curry powder, 1 tsp salt, 1 tsp black pepper, and 1 tsp chili powder. Toss to coat evenly.
1. Heat 1 tbsp olive oil in a large skillet over medium heat.
2. Add the diced onion, minced garlic, and finely chopped jalapeño peppers to the skillet. Sauté for about 5 minutes, or until the onions are translucent and fragrant.
1. Add the seasoned chicken pieces to the skillet with the aromatics. Cook for about 5-7 minutes, or until the chicken is browned on all sides and cooked through.
1. Pour 1.50 cups of coconut milk into the skillet with the chicken and aromatics. Stir to combine.
2. Add 1/2 tbsp dried basil and 1 tsp grated ginger root to the skillet. Stir well.
3. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp of cold water to make a slurry. Add this to the skillet and stir continuously until the sauce begins to thicken.
1. Reduce the heat to low and let the curry simmer for about 10 minutes, allowing the flavors to meld together and the sauce to fully thicken.
1. Serve the coconut curry chicken over the prepared brown rice.
Tips:
- Use fresh ingredients whenever possible.: Fresh garlic, ginger, and herbs will enhance the flavors of your dish.
- Cook the rice beforehand.: Prepare the brown rice in advance to save time and allow it to be perfectly cooked.
- Adjust the spice level to your liking.: Feel free to add more or less chili powder and jalapeno peppers depending on your heat preference.
- Thicken the sauce if needed.: If you prefer a thicker curry, add more cornstarch mixed with a bit of water to the sauce.
- Sear the chicken for extra flavor.: Before simmering in the coconut milk, sear the chicken breasts in olive oil to lock in the juices and add a nice color.
Enjoy your Coconut Curry Chicken with Brown Rice, a meal that combines rich flavors and healthy ingredients. It's a comforting dish that will leave you full and happy. Don't forget to garnish with fresh herbs or a squeeze of lime for an added burst of freshness. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 5g | 13% |
| Sugar 5g | 5% |
| Fat | |
| Fat 27g | 33% |
| Saturated 20g | 64% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 90mg | 17% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 12mg | 77% |
| Vitamin B6 1.09mg | 64% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.44mg | 0% |
| Iron, Fe 2.67mg | 24% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 440mg | 35% |
| Potassium, K 740mg | 22% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 660mg | 44% |
| Zinc, Zn 2.31mg | 21% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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