One- Pan Coconut Chicken and Rice Curry
One-pan coconut chicken and rice curry is the best weeknight dinner to spice up meal time. It's made in one skillet making clean up a breeze!
Servings: 4 people
Ingredients
- 1 cup uncooked U.S.-Grown long grain brown rice
- 3 tablespoons olive oil divided
- 1 medium yellow onion diced
- 2 cups mini bell pepper sliced in rounds, (*see note)
- 1 lb boneless skinless chicken breast diced into 1-inch pieces
- Salt and pepper to taste
- 4 cloves garlic minced
- 2 teaspoons yellow curry powder
- ½ teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 1 teaspoon coriander
- 1 cup water (*see note)
- 1 14.5 ounce can coconut milk (*see note)
- 1 tablespoon brown sugar
- Juice from ½ lime 1 tbsp lime juice
- ½ teaspoon salt
- Pepper to taste
- 3 cups spinach
- 2 tablespoons basil leaves chopped
- Optional: peanuts or cashews chopped
Instructions
- Heat 2 tablespoons of oil over medium high heat. Add onion and saute for 3-5 minutes or until the onions are golden. Add peppers and cook for 2-3 minutes until soft. Add chicken and cook for 5-6 minutes or until no longer pink. Add salt and pepper to taste. Push all ingredients to the side of the pan.
- Turn heat to low add remaining tablespoon of olive oil, garlic, curry powder, ginger, red pepper flakes, coriander, and rice. Stir spice and rice mixture for 2 minutes or until lightly toasted and fragrant. Turn heat back to medium high. Add water, coconut milk, brown sugar, lime juice, salt and pepper.
- Cover and bring to a simmer. Turn heat to medium low and cook for 35- 45 minutes or until liquid is fully absorbed and rice is tender. If you notice your liquid is absorbing too quickly, turn the heat to low.
- Add spinach and let wilt. Turn off the heat and stir in basil. Garnish with chopped peanuts or cashews.
Notes
* 2 red bell peppers, diced work great too.
*a low sodium chicken or vegetable broth would work well too
*lite or regular coconut milk will work