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

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, easy coconut, chicken & rice curry. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Easy Coconut, Chicken & Rice Curry is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. 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 begin with this particular recipe, we have to first prepare a few components. You can have easy coconut, chicken & rice curry using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Easy Coconut, Chicken & Rice Curry:
  1. Take 2 Tbl. Oil for the pan
  2. Take 2 Medium Onions
  3. Make ready 1-2 Tbl curry powder
  4. Make ready 1 1/2 pounds chicken
  5. Make ready 1 can coconut milk
  6. Get 1 salt to taste
  7. Take 1 black pepper to taste
  8. Make ready 3-4 cups cooked rice
  9. Get Optional
  10. Prepare 1 Bell Pepper
  11. Make ready 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’s going to wrap it up with this special food easy coconut, chicken & rice curry recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!