Ingredients
-
1 1/2
-
2
-
1
-
4
-
2
-
3 1/4
-
3
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Coconut Curry Chicken, From Everyday With Rachel Ray Magazine (August, 2008, pg 24) From Jason Herman, Bend, Oregon , This was a big hit at my house So warm tasting with the curry Loved the coconut milk I substituted Garam Masala because we are not fans of Chinese 5 spice, but has some of the same flavors I noticed family coming out to check on the food because of the yummy smell The chicken was nice and moist too! Thanks for sharing!, This is soooooo good! I cooked it a bit differently than called for but kept the ingredients the same with the exception of adding half a large onion and a small bell pepper The sauce is so yummy The combo of 5 spice powder, curry and coconut milk is just dreamy I will definitely make this again Thanks for posting!
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Steps
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1
Done
|
In a Medium Saucepan, Bring 3 1/4 Cups Salted Water to a Boil. |
|
2
Done
|
Add the Rice, Bring to a Simmer, Cover and Cook For 20 Minutes. |
|
3
Done
|
Meanwhile, in a Small Saucepan, Heat 1 Tablespoon Olive Oil Over Medium Heat, Stir in the Curry Powder and Cook 1 Minute. |
|
4
Done
|
Add the Coconut Milk and Cook Until Reduced by Half, About 7 Minutes. |
|
5
Done
|
Toss Together the Chicken, Five-Spice Powder and 1/2 Teaspoon Each Salt and Pepper. |
|
6
Done
|
in a Large, Heave Skillet, Heat 2 Tablespoons Olive Oil Over Medium-High Heat Until Shimmering. |
|
7
Done
|
Increase the Heat to High and Stir-Fry the Chicken Until Just Cooked Through, About 6 Minutes. |
|
8
Done
|
Stir in the Coconut Curry Sauce. |
|
9
Done
|
Serve Over the Rice. |
