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Curried Chicken with Coconut Rice

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Recently I’ve become a bit of a curry fanatic and have been eating it at least once a week.  So, naturally after I’d eaten it enough out, I had to make it in my kitchen.  Seeing that my mom gave me a Dutch Oven for my birthday, I found a recipe online that I could make in the Dutch Oven.  This recipe resulted in a delicious curry recipe that I will be making over and over–the chicken was one of the most tender I’ve ever made!  Give this recipe a try and I promise you won’t be disappointed! 

1 Packet of Chicken Breasts

2 Cans Chick Peas, drained

5 Garlic Cloves

3 TBSP Minced Garlic

1 Medium Yellow Onion, Diced

4 TSP Curry Powder

2 TSP Turmeric Powder

1/2 TSP Cayenne Pepper

2 TBSP Tomato Paste

Salt

1 TBSP Vegetable or Grapeseed Oil

1 1/2 Cups Basmati Rice

1 Can (13.5 ounces) unsweetened light coconut milk

2 Cups Water

Naan

Curried Chicken and Coconut Rice Ingredients

Curried Chicken and Coconut Rice Ingredients

Preheat oven to 350 degrees, with rack in lower third

Combine curry powder, cayenne, salt, and turmeric

Rub chicken with 1/2 spice mixture

In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high

Cook chicken until browned on all sides, about 12 minutes total

Browning the Chicken

Browning the Chicken

Transfer to a large plate

Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion

Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes

Stir in tomato paste and cook 1 minute

Add chickpeas and the rest of the spice mixture

Stir until combined and arrange chicken on top of spiced chick peas and onion

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Cover dutch oven pot and transfer to oven

While chicken is cooking, add rice, coconut milk, 2 cups water, and 2 TBSP butter to a pot on the stove

Stir to combine, bring to a boil, reduce heat, and cook until rice is tender

Bake until chicken is cooked through about 20 minutes and let rest 5-8 minutes before slicing chicken

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To serve, spoon rice into bowl, then spoon chick peas over rice and topped with chicken with a side of Naan

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Curried Chicken and Coconut Rice
Serves 6
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
511 calories
66 g
12 g
21 g
17 g
13 g
332 g
318 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
332g
Servings
6
Amount Per Serving
Calories 511
Calories from Fat 179
% Daily Value *
Total Fat 21g
33%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 12mg
4%
Sodium 318mg
13%
Total Carbohydrates 66g
22%
Dietary Fiber 3g
13%
Sugars 2g
Protein 17g
Vitamin A
4%
Vitamin C
10%
Calcium
9%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Packet of Chicken Breasts
  2. 2 Cans Chick Peas, drained
  3. 5 Garlic Cloves
  4. 3 TBSP Minced Garlic
  5. 1 Medium Yellow Onion, Diced
  6. 4 TSP Curry Powder
  7. 2 TSP Turmeric Powder
  8. 1/2 TSP Cayenne Pepper
  9. 2 TBSP Tomato Paste
  10. Salt
  11. 1 TBSP Vegetable or Grapeseed Oil
  12. 1 1/2 Cups Basmati Rice
  13. 1 Can (13.5 ounces) unsweetened light coconut milk
  14. 2 Cups Water
  15. Naan
Instructions
  1. Preheat oven to 350 degrees, with rack in lower third
  2. Combine curry powder, cayenne, salt, and turmeric
  3. Rub chicken with 1/2 spice mixture
  4. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high
  5. Cook chicken until browned on all sides, about 12 minutes total
  6. Transfer to a large plate
  7. Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion
  8. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes
  9. Stir in tomato paste and cook 1 minute
  10. Add chickpeas and the rest of the spice mixture
  11. Stir until combined and arrange chicken on top of spiced chick peas and onion
  12. Cover dutch oven pot and transfer to oven
  13. While chicken is cooking, add rice, coconut milk, 2 cups water, and 2 TBSP butter to a pot on the stove
  14. Stir to combine, bring to a boil, reduce heat, and cook until rice is tender
  15. Bake until chicken is cooked through about 20 minutes and let rest 5-8 minutes before slicing chicken
  16. To serve, spoon rice into bowl, then spoon chick peas over rice and topped with chicken with a side of Naan
beta
calories
511
fat
21g
protein
17g
carbs
66g
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