Run hard. Eat well.

Chicken Curry With Coconut Rice

Chicken Curry with Coconut Rice. www.trailstotable.com

Tired of the same old boring chicken? This chicken curry one-skillet-wonder is a delicious, protein-packed meal made to satisfy some serious hunger cravings after a long run or hard day at work.  It can be cooked ahead of time, and ready to pop in the oven for a quick, weekday meal if needed.  I like to round out the spice with some cool yogurt cucumber raita on the side.  Feel free to use whatever veggies you may have on hand.  Zucchini, eggplant, and fresh tomatoes are all wonderful additions to this dish as well.

Chicken Curry with Coconut Rice. www.trailstotable.com

The sliced peppers really add a “pop” of color to this curry.  Red, green and yellow peppers (or a mix) would all look beautiful in this dish.

Enjoy!

 

Print Recipe
Chicken Curry With Coconut Rice
A delicious combination of chicken, chickpeas, and veggies simmered in a curry sauce served over coconut rice.
Chicken Curry with Coconut Rice. www.trailstotable.com
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Chicken Curry with Coconut Rice. www.trailstotable.com
Instructions
  1. To make curry seasoning flour: Combine 1 cup flour, 1 TBS salt, 1 TBS curry powder, and 1 TBS thyme in a large bowl for dredging chicken.
  2. Preheat the oven to 350 degrees. Dredge the chicken pieces in the curry seasoning flour. Shake off excess. In a large cast iron skillet, heat ¼ cup butter and a drizzle of olive oil on medium heat. Add the curry flour-coated chicken pieces, making sure to only cover a single layer in the pan (if they don’t all fit, cook in batches). Brown chicken on all sides, about 3-4 minutes per side.
  3. Transfer the cooked chicken to a plate, and leave the burner on. Add the sliced onion and peppers to the drippings. Cook a couple minutes, then add the garlic, thyme, and curry powder. Cook one minute, then add the diced tomatoes and garbanzo beans. As soon as the liquid comes to a boil, turn the heat down to simmer and add the cooked chicken back into the pan, and half the can of coconut milk.
  4. Stir well, then transfer the cast iron pan to oven, and bake uncovered for 30 minutes.
  5. Meanwhile, cook the basmati rice (add a pinch of salt), with a rice cooker, or on stove top, following the directions on the box. When the rice is done, pour the remaining coconut milk over the rice, fluff with a fork, and let sit for 5 minutes.
  6. Serve the curried coconut chickpea chicken over the coconut rice. Top with chopped cilantro, if desired. Enjoy!
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