Easy Coconut, Chicken & Rice Curry
Easy Coconut, Chicken & Rice Curry

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, easy coconut, chicken & rice curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Coconut, Chicken & Rice Curry is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Easy Coconut, Chicken & Rice Curry is something which I have loved my whole life. They’re nice and they look wonderful.

Crunchy baked strips of chicken breast coated in coconut crumbs are served with a creamy coconut-mayonnaise sauce. The Chinese buffet favorite is easy to make at home without deep frying. Add the salt, pepper, coconut milk, and lime zest and juice.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook easy coconut, chicken & rice curry using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Easy Coconut, Chicken & Rice Curry:
  1. Get 2 Tbl. Oil for the pan
  2. Take 2 Medium Onions
  3. Make ready 1-2 Tbl curry powder
  4. Take 1 1/2 pounds chicken
  5. Prepare 1 can coconut milk
  6. Make ready 1 salt to taste
  7. Make ready 1 black pepper to taste
  8. Get 3-4 cups cooked rice
  9. Make ready Optional
  10. Make ready 1 Bell Pepper
  11. Get 1/2 tsp crushed red pepper

To view my first coconut chicken recipe, go here. This time around I wanted an even easier way to make this dish and make it with fewer carbs. I even made this version fattier. How to make coconut milk chicken.

Instructions to make Easy Coconut, Chicken & Rice Curry:
  1. Dice onions
  2. Heat a wok/stir-fry/skillet on medium heat, add oil
  3. Add onion, diced pepper if using, a pinch of salt, cook until it just gets translucent stirring occasionally, I added some red pepper flakes at this point, just because I like it that way.
  4. Cut chicken into 3/4 inch pieces, I'm using thighs here.
  5. Add coconut milk and curry powder, stir, cook for 2 minutes, until it thickens a little
  6. Add chicken, cook until just done, 7 minutes depending on the size of your pieces, and protein used.
  7. Lower heat, add rice, stir in. Cover, warm rice through, stir every 2 minutes. It took about 5 or 6 minutes for me.
  8. Serve, you could use some parsely or chopped green onion for garnish. Slivered almonds are good also.

This makes sure the chicken will be perfectly juicy, and it also allows the chicken to come to a more reasonable temperature for eating. Dredge chicken strips in egg white and place a couple at a time into the bag to coat with coconut mixture. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Plus, you only need one pan! The flavor profile is a total winner, too- juicy, white-meat chicken in a creamy sauce jazzed up with aromatic spices, diced onion, and tangy fresh tomatoes.

So that is going to wrap this up for this exceptional food easy coconut, chicken & rice curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!