Coconut Curry Chicken

Coconut Curry Chicken

I’m the type of person who could suck up curry through a straw! It’s just so … yummy! This is one of my kids favorite recipes, so its a win win at my house!

Sauce/Marinade

The initial thought of this totally freaked me out because raw chicken scares me, but I’ve made this recipe time and time again and trust me it is totally safe. Marinade your chicken in this delectable sauce and then boil it on the stove and serve it over your chicken. It is literally to die for. Bring on the sauce!

6 T. Vegetable Oil

Zest and Juice of Two Limes

2 Tsp. Ground Cumin

3 Tsp. Ground Corriander

4 Tbl. Low Sodium Soy Sauce

3 Tsp. Salt

4 Tbl. Sugar

4 Tsp. Yellow Curry Powder

1 Can of Coconut Milk.

Mix the ingredients together in a large bowl and marinate 3 chicken breasts (Serves 4) for 2-8 hours or overnight.

After pulling out the chicken bring the sauce to a boil on the stove and set aside.

Chicken

Grill the marinaded chicken (preferably over a charcoal grill because there is nothing like that char!) I’ll be straight up honest, I like my chicken a little on the dry side and I get that all of the real foodies would have my head for that, but I want to make sure my chicken is good and dead! So… I cook it for 8-10 minutes on each side. If you want tender juicy chicken reduce the time a bit. Also take into consideration the thickness of your chicken. That obviously makes all the difference when it comes to cook time.

Grilled Chicken

While the chicken is grilling it’s time to make some rice and cook up some veggies.

Veggies

Quarter 4 red potatoes and throw some baby carrots onto a baking sheet. Slather them with Extra Virgin Olive Oil, Salt and Pepper, and bake them at 425 degrees for 25-30 min. I like my veggies with a few char marks, but you can pull yours out a little earlier if you want them golden.

Rice

Here’s my rice secret. Cook your rice in broth and your boring white rice is suddenly full of flavor!

For this recipe I use Jasmine rice.

Bring 3 C. of chicken broth to a boil (Use chicken broth since we are using chicken in this recipe. Use beef broth in a beef based dish.)

Add 2 C. Jasmine Rice

Reduce heat to low, cover and simmer for about 15 minutes or until the rice has soaked up all of that yummy broth!

Now it’s time to assemble! Top a generous portion of rice with sliced grilled chicken, potatoes, and carrots. Then dip.. or drench your plate with your coconut curry sauce! Enjoy!