Obsessed with coconut everything lately, I had my eyes set on making this dish. It turned out well and the mild flavor of the coconut worked well with the chicken and rice. I subbed red chili pepper flakes for the original recipe's cayenne pepper which made my result so so so so very spicy. No problem though but just a forewarning to be careful with the heat.
Curried Chicken with Coconut Rice
Adapted from Shutterbean
Serves 8
Ingredients
8 chicken breast tenders
4 tsp curry powder
½ tsp chili flakes
1½ tsp salt
1 tbsp vegetable oil
5 garlic cloves, minced
3 tbsp fresh ginger, minced
1 medium yellow onion, diced small
2 tbsp tomato paste
2 cups brown rice, rinsed
1 can unsweetened light coconut milk
fresh cilantro leaves, for serving
Instructions
Preheat oven to 350 degrees, with rack in lower third.
Toss chicken with curry powder, chili flakes, and salt.
In a large French oven, heat 2 tsp oil over high.
Cook chicken until browned on all sides, about 12 minutes total. Transfer to large plate.
Reduce heat to medium and add 1 tsp each salt and oil, garlic, ginger, and onion.
Cook, stirring, and scraping up browned bits with a spoon, until onion is translucent, ~6 minutes.
Stir in tomato paste and cook 1 minute.
Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil.
Arrange chicken in pot, cover, and transfer to oven.
Bake until chicken is cooked through and liquid is absorbed, about 20 minutes.
Sprinkle with cilantro and serve.
