Coconut Curry Chicken (or Pork) over Rice
Created by lovinretirement on June 12, 2024
- Servings: 4
- Prep Time: 20m
- Cook Time: 30m
- Recipe #42938
Ingredients
- 4 skinless boneless chicken breast halves
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 tablespoon olive oil
- 1 medium red onion chopped
- 5 cloves garlic minced
- 1 jalapeno pepper seeded and finely chopped
- 1 tablespoon dried basil
- 1/4 teaspoon ground ginger
- 14 ounces can coconut milk, regular or light (1 can)
- 1/2 cup cream
- 1 tablespoon cornstarch
- 3-4 cups hot cooked rice
How to Make
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Step 1: Cut chicken into 1-inch pieces. Place in medium bowl.
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Step 2: Stir together curry powder, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly.
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Step 3: Cover and chill for 1 to 2 hours.
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Step 4: In a large nonstick frying pan, heat oil over medium-high heat. Cook onion, basil, ginger, garlic and jalapeno, until onion is translucent.
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Step 5: Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until chicken is no longer pink.
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Step 6: Combine coconut milk, cream and cornstarch and whisk well to combine.
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Step 7: Carefully add to skillet, whisking vigorously.
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Step 8: Cook and stir until slightly thickened and bubbly. Simmer for an additional 5-10 minutes. Serve over hot rice.
Nutritional Facts
- Serving Size: 1 (312 g)
- Calories 371.5
- Total Fat - 12.5 g
- Saturated Fat - 5.6 g
- Cholesterol - 94.6 mg
- Sodium - 702.4 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 1.9 g
- Sugars - 4.6 g
- Protein - 13 g
- Calcium - 130.5 mg
- Iron - 3.9 mg
- Vitamin C - 14.3 mg
- Thiamin - 0.4 mg