Coconut Curry Chicken

Submitted by jessymroberts

"From Everyday With Rachel Ray Magazine (August, 2008, pg. 24). From Jason Herman, Bend, Oregon."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 4 Chicken Breasts
• Serves: 4

ingredients

• 1 1⁄2 cups white rice
• 2 teaspoons curry powder
• 1 (13 1/2 ounce) can coconut milk
• 4 boneless skinless chicken breasts, cut into strips
• 2 teaspoons five-spice powder
• 3 1⁄4 cups water, salted
• 3 tablespoons olive oil, divided
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. In a medium saucepan, bring 3 1/4 cups salted water to a boil.
2. Add the rice, bring to a simmer, cover and cook for 20 minutes.
3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
4. Add the coconut milk and cook until reduced by half, about 7 minutes.
5. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
6. In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
7. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
8. Stir in the coconut curry sauce.
9. Serve over the rice.

Reviews

[breezermom]

This was a big hit at my house. So warm tasting with the curry. Loved the coconut milk. I substituted Garam Masala because we are not fans of Chinese 5 spice, but has some of the same flavors. I noticed family coming out to check on the food because of the yummy smell. The chicken was nice and moist too! Thanks for sharing!

 

[CrysDanMom]

This is soooooo good! I cooked it a bit differently than called for but kept the ingredients the same with the exception of adding half a large onion and a small bell pepper. The sauce is so yummy. The combo of 5 spice powder, curry and coconut milk is just dreamy. I will definitely make this again. Thanks for posting!

 

[Cook in Training in]

This was a pretty good dish. I didn't have the thai spice blend, so I sauteed garlic with the olive oil before adding the chicken, then added some ginger and red pepper flakes. It was very good!

 

[Crunchy Numbers]

Fast and easy. The sauce is rich and silky with very subtle coconut flavor and mild curry. It might be even better with a couple tablespoons of chopped toasted coconut stirred in, or served over coconut rice. I used a Thai spice blend on the chicken instead of the five-spice powder. Five stars for fast and budget friendly!

 

[mightyro_cooking4u]

The only change I made was using tenders, everything else was the same. This was very good and will be made again.