By Light Darko
Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 35 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the diced chicken breasts to the skillet. Cook the chicken until browned on all sides, approximately 5-6 minutes.
Stir in the curry powder, salt, and black pepper. Cook for 1 minute to release the spices' flavors.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Once the rice is done, fluff it with a fork.
Serve the chicken curry hot over the fluffed brown rice. Garnish with fresh herbs if desired.
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Curry Rice Dishes recipe is ready in 40 minutes and features chicken breast, coconut milk, curry powder and other delicious ingredients. Contains 520 calories total.
Rinse the brown rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rice and a pinch of salt. Reduce heat to low, cover, and simmer for 35 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the diced chicken breasts to the skillet. Cook the chicken until browned on all sides, approximately 5-6 minutes.
Stir in the curry powder, salt, and black pepper. Cook for 1 minute to release the spices' flavors.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Once the rice is done, fluff it with a fork.
Serve the chicken curry hot over the fluffed brown rice. Garnish with fresh herbs if desired.
Calories per Serving: 520
Your Rating:
