Dinner Savory Curried Coconut Chicken & Rice Ready in 30 Minutes
This delicious and quick curried coconut chicken and rice dish is a perfect weeknight dinner that can be made in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free
Ingredients
Scale
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 cup jasmine rice
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup frozen peas
Instructions
- Heat olive oil in a large pan over medium heat.
- Add diced onion and minced garlic, sautéing until translucent.
- Add chicken pieces and curry powder, cooking until chicken is browned.
- Pour in the coconut milk and chicken broth, bringing it to a simmer.
- Add jasmine rice and bring to a boil again. Reduce heat, covering the pan.
- Cook for about 15 minutes, or until rice is tender and liquid is absorbed.
- Stir in frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper before serving.
Notes
- For extra flavor, marinate chicken in curry powder a few hours ahead of cooking.
- Feel free to add other vegetables like bell peppers or carrots.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg