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Coconut Curry Chicken and Rice

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Prep Time 15 minutes
Cook Time 30 minutes
Refrigerate Rice 8 hours
Course Main Course
Cuisine Asian
Servings 6

Equipment

  • 1 Sharp knife
  • 1 Cutting board
  • 1 Large Sautee Pan
  • 1 Container large enough to hold cubed chicken to mix with seasoning
  • Measuring spoons

Ingredients
  

  • 2 lbs chicken breasts
  • 2 bell peppers
  • 2 tbsp avocado oil
  • 2 tbsp butter
  • 1 cup uncooked rice
  • 2 tsp yellow curry powder
  • 1 tbsp yellow curry powder
  • 1 tbsp minced garlic
  • 1 can coconut milk

Instructions
 

  • Cook rice and refrigerate for a minimum of 8 hours
  • Cut bell pepper into strips and cut strips into 3rds
  • Cube chicken, place in container and mix in 2 tsp of curry powder
  • Heat oil on medium heat in pan
  • Cook chicken to 75% remove and set aside
  • Add butter to pan and sauté bell pepper and garlic
  • Add coconut milk and stir in 1 tbsp of curry powder
  • Return chicken to pan pouring in any collected juices
  • Gently mix to ensure even coating
  • Fold rice into mixture making sure to coat evenly
  • Cover, remove from heat, let rice absorb excess liquid and flavors blend
Keyword High Protein, Quick and Easy