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1/1 Photo of Baked Curry Chicken With a Side of Coconut Rice
These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.
Units: US | Metric
Serving Size: 1 (272 g)
Servings Per Recipe: 4