Curry Chicken With Coconut Peas And Rice Recipes

ONE POT COCONUT CHICKEN CURRY RICE

Steps:

• Rinse rice under cold running water to remove any excess starch.
• Spray a frying pan over a medium heat with cooking oil spray, add the chicken and soy sauce fry until lightly golden.
• Add in the vegetables, garlic and ginger and fry for a further few minutes just to soften.
• Add the curry powder and rice stir just until everything is evenly coated.
• Add in the stock, coconut milk and frozen peas , bring to a boil, then simmer just until liquid is absorbed (don't stir),
• Add lid, turn off heat and leave for approx 10-12 minutes for perfectly cooked rice.
• Taste and season with some salt and pepper as needed and stir in some chopped coriander (optional)
• Serve and enjoy!!

ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES

Steps:

• Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
• Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
• Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.