Curried Chicken & Garlic Golden Rice Recipe | Best Chicken & Rice Recipe
Have you ever tried the Curried Chicken and garlic Golden Rice Recipe? You have a nutritious, tasty supper on your table in less time than it takes to order delivery. Coating frozen, thinly sliced chicken breasts with a curry-ginger yogurt sauce ensures that your chicken is flavorful. This easy weekday dinner checks all of our boxes, thanks to the spicy curried rice, spinach, and bright and crunchy quick-pickled onions.
|PREP TIME||15 mins|
|TOTAL TIME||45 mins|
Curried Chicken & Garlic Golden Rice Recipe: Ingredients
- 1 large red onion
- One lime juice
- Kosher salt is kosher salt.
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, grated tsp. 3″ piece grated ginger
- 2 1 tablespoon curry powder
- 1 can (15 oz.) coconut milk
- 1 cup rinsed uncooked white basmati rice
- 2 cups fresh spinach, packed
- a third cup of plain Greek yogurt
- Optional: 1/2 teaspoon cayenne pepper
- 4 Tyson Boneless Skinless Chicken Breasts, individually frozen
- 1/4 cup cilantro leaves (for garnish)
Curried Chicken & Garlic Golden Rice Recipe: Directions
1/4 onion, thinly sliced, should be placed in a medium bowl. Season with salt after adding the lime juice. Crush the onions with the back of a spoon on the edge of your mixing bowl. (This will allow them to pickle faster.) Set aside the leftover onion, which has been chopped.
In a medium saucepan over medium heat, heat 2 tablespoons oil. Cook, stirring regularly, until the onion is tender, about 6 minutes. Cook for 1 minute further after adding half the garlic, half the ginger, and 1 tablespoon of the curry powder, until aromatic. Bring the coconut milk to a simmer before adding the rice. Bring to a low simmer, cover, and cook for 15 to 17 minutes, or until rice is cooked. When the rice is done, fold in the spinach until it has wilted.
Meanwhile, in a large mixing bowl, add yogurt, remaining garlic, ginger, curry powder, and cayenne pepper, if using. Season with 1/2 teaspoon kosher salt and spread the yogurt mixture over frozen chicken breasts with a tiny spatula or pastry brush.
Heat the remaining oil in a 10″ or 12″ high-sided skillet over medium heat. Sear the chicken for 10 minutes per side, or until the internal temperature reaches 165°. Remove from the fire and let aside for 5 minutes before slicing. Divide the rice and chicken into four bowls, then top with the lime-pickled onions. Before serving, garnish with cilantro. REF.
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