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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
Servings: 6
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method

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

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

Method
 

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