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

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, easy coconut, chicken & rice curry. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Coconut, Chicken & Rice Curry is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Easy Coconut, Chicken & Rice Curry is something that I have loved my whole life. They are fine and they look fantastic.

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 prepare a few ingredients. You can cook easy coconut, chicken & rice curry using 11 ingredients and 8 steps. Here is how you can achieve it.

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

Steps 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 it up with this exceptional food easy coconut, chicken & rice curry recipe. Thank you very much for reading. I’m confident that 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!