Advertisement
                           

You Might Like: More chicken recipes

  1. Buffalo Chicken Taquitos with Blue Queso Sauce
  2. Grilled Lemon Chicken with Greek Salad
  3. Chicken and Scallions with Smoky Romesco

Coconut Curry Chicken

September 2008

Coconut Curry Chicken

Antonis Achilleos enlarge

By: Jason Herman
From: Take 5 » Part of this menu: August 2009 »
This recipe takes only five ingredients to make!

people tried this recipe.

Key:
Video How-ToVideo How-To
Wine Pairing Icon

PAIR WITH:

Beringer Knights Valley Alluvium Blanc 2006 (California), Snoqualmie Naked Riesling 2007 (Washington State)


  • 4 Servings
  • Prep 25 min
  • Cook 35 min

Ingredients:

  • 1 1/2 cups white rice
  • 2 teaspoons curry powder
  • One 13.5-ounce can coconut milk
  • 4 skinless, boneless chicken breasts (about 2 pounds), cut into strips)
  • 2 teaspoons five-spice powder

Directions:

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

Video How-To:
;