Chicken Curry with Coconut Rice

This delicious Chicken Curry with Coconut Rice is a quick and easy dish, perfect for a comforting meal. The creamy coconut rice pairs perfectly with the flavorful, spiced chicken curry. With simple ingredients like coconut milk, cashews, and chicken, this dish is flexible and can be adapted to suit your taste. Enjoy a flavorful, nutritious meal with this vibrant recipe!

Ingredients Needed:

Coconut Green Onion Rice:

• 1 tablespoon unsalted butter
• 1/4 cup finely diced Spanish onion
• 2 cups long-grain rice
• One 13- to 14-ounce can of unsweetened coconut milk
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup cashews
• 4 green onions, thinly sliced

Chicken Curry:

• 1 teaspoon allspice berries
• 1 teaspoon whole cloves
• 1 teaspoon whole fennel seeds
• 2 teaspoons (or more if you like your curry spicier) hot Madras curry powder
• 3 tablespoons canola oil
• 8 boneless, skinless chicken thighs, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1 small Spanish onion, thinly sliced
• 2-inch piece fresh ginger, peeled and grated
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 cup unsweetened coconut milk
• 2 cinnamon sticks
• 1/2 mango, chopped
• 1/2 cup dried coconut
• 2 green onions, green and pale green parts only, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint
• Honey, to taste

How To Make Chicken Curry with Coconut Rice Recipe?

1. Cook Onions: Melt 14g butter in a saucepan over high heat. Add 40g diced onion and cook for 2 minutes until soft.
2. Cook Rice: Add 380g rice, 400ml coconut milk, 7g salt, 1g pepper, and 240ml water. Bring to a boil, then cover and simmer for 16 minutes.
3. Toast Cashews: Preheat oven to 150°C. Toast 140g cashews on a baking sheet for 8 minutes. Let cool, then chop finely.
4. Finish Rice: After the rice is cooked, let it sit for 5 minutes. Fluff with a fork, then stir in 4 sliced green onions and half of the cashews. Let sit for another 5 minutes.
5. Toast Spices: In a small pan over low heat, toast 1g allspice, 1g cloves, and 1g fennel for 5 minutes. Grind the spices and mix with 6g curry powder.
6. Cook Chicken: Heat 45ml oil in a large pot. Season 1kg chicken with salt, pepper, and 1 tablespoon of the spice mix. Brown chicken for 8 minutes, then set aside.
7. Cook Onions & Ginger: In the same pot, cook 40g onion for 4 minutes. Add 5g grated ginger and cook for 30 seconds. Stir in the rest of the spice mix and cook for 1 minute.
8. Add Stock & Simmer: Add 30g tomato paste, 1.4L chicken stock, 240ml coconut milk, salt, and pepper. Simmer for 10 minutes.
9. Add Cinnamon & Mango: Add 2 cinnamon sticks and 1/2 chopped mango. Simmer for another 10 minutes.
10. Finish Curry: Add the chicken back into the pot. Cook for 15 minutes until tender. Discard the cinnamon sticks and mango pieces. Stir in 40g dried coconut and 70g cashews. Simmer for 10 more minutes.
11. Season & Serve: Stir in 2 sliced green onions, 10g cilantro, and 10g mint. Add honey, salt, and pepper to taste.
12. To Serve: Serve the rice in bowls and top with the chicken curry.

Recipe Tips:

• Toast Spices First: Toasting the allspice, cloves, and fennel before grinding releases their full flavor, making the curry more aromatic.
• Don’t Overcook the Chicken: Brown the chicken just until it’s golden. Overcooking can make it dry. Let it finish cooking in the curry for tenderness.
• Let the Rice Rest: After cooking the rice, let it sit for 5 minutes before fluffing. This helps the grains separate and become light and fluffy.
• Adjust the Spice: If you like your curry spicier, add extra curry powder or chopped chili when cooking the onions.
• Use Fresh Herbs at the End: Stir in the fresh cilantro, mint, and green onions just before serving to keep their flavors fresh and vibrant.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool to room temperature. Then, store in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the curry and rice before freezing. Store in a freezer bag or airtight container for up to 3 months.
• Reheat: Heat in a pan over medium heat, stirring occasionally, until warm. Add a little water or coconut milk if needed.

Nutrition Facts:

• Calories: 259 kcal
• Total Fat: 5.3g
• Saturated Fat: 3.5g
• Cholesterol: 25mg
• Sodium: 400mg
• Potassium: 400mg
• Total Carbohydrate: 40g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 12g

Try More Bobby Flay Recipes:

• Key Lime-Coconut Pie
• Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
• Bourbon BBQ Chicken with Sixteen Spice Rub
• Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Chicken Curry with Coconut Rice

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:Indian Courses:Dinner Recipe Keys: C Chicken Curry with Coconut Rice

Difficulty:BeginnerPrep time: 20 minutesCook time: 45 minutesRest time: 5 minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:259 kcal Best Season:Suitable throughout the year

Description

This delicious Chicken Curry with Coconut Rice is a quick and easy dish, perfect for a comforting meal. The creamy coconut rice pairs perfectly with the flavorful, spiced chicken curry. With simple ingredients like coconut milk, cashews, and chicken, this dish is flexible and can be adapted to suit your taste. Enjoy a flavorful, nutritious meal with this vibrant recipe!

Ingredients

Coconut Green Onion Rice:

• 1 tablespoon unsalted butter
• 1/4 cup finely diced Spanish onion
• 2 cups long-grain rice
• One 13- to 14-ounce can of unsweetened coconut milk
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup cashews
• 4 green onions, thinly sliced

Chicken Curry:

• 1 teaspoon allspice berries
• 1 teaspoon whole cloves
• 1 teaspoon whole fennel seeds
• 2 teaspoons (or more if you like your curry spicier) hot Madras curry powder
• 3 tablespoons canola oil
• 8 boneless, skinless chicken thighs, cut into 1-inch pieces
• Kosher salt and freshly ground black pepper
• 1 small Spanish onion, thinly sliced
• 2-inch piece fresh ginger, peeled and grated
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 1 cup unsweetened coconut milk
• 2 cinnamon sticks
• 1/2 mango, chopped
• 1/2 cup dried coconut
• 2 green onions, green and pale green parts only, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint
• Honey, to taste

Instructions

1. Cook Onions: Melt 14g butter in a saucepan over high heat. Add 40g diced onion and cook for 2 minutes until soft.
2. Cook Rice: Add 380g rice, 400ml coconut milk, 7g salt, 1g pepper, and 240ml water. Bring to a boil, then cover and simmer for 16 minutes.
3. Toast Cashews: Preheat oven to 150°C. Toast 140g cashews on a baking sheet for 8 minutes. Let cool, then chop finely.
4. Finish Rice: After the rice is cooked, let it sit for 5 minutes. Fluff with a fork, then stir in 4 sliced green onions and half of the cashews. Let sit for another 5 minutes.
5. Toast Spices: In a small pan over low heat, toast 1g allspice, 1g cloves, and 1g fennel for 5 minutes. Grind the spices and mix with 6g curry powder.
6. Cook Chicken: Heat 45ml oil in a large pot. Season 1kg chicken with salt, pepper, and 1 tablespoon of the spice mix. Brown chicken for 8 minutes, then set aside.
7. Cook Onions & Ginger: In the same pot, cook 40g onion for 4 minutes. Add 5g grated ginger and cook for 30 seconds. Stir in the rest of the spice mix and cook for 1 minute.
8. Add Stock & Simmer: Add 30g tomato paste, 1.4L chicken stock, 240ml coconut milk, salt, and pepper. Simmer for 10 minutes.
9. Add Cinnamon & Mango: Add 2 cinnamon sticks and 1/2 chopped mango. Simmer for another 10 minutes.
10. Finish Curry: Add the chicken back into the pot. Cook for 15 minutes until tender. Discard the cinnamon sticks and mango pieces. Stir in 40g dried coconut and 70g cashews. Simmer for 10 more minutes.
11. Season & Serve: Stir in 2 sliced green onions, 10g cilantro, and 10g mint. Add honey, salt, and pepper to taste.
12. To Serve: Serve the rice in bowls and top with the chicken curry.

Notes

• Toast Spices First: Toasting the allspice, cloves, and fennel before grinding releases their full flavor, making the curry more aromatic.
• Don’t Overcook the Chicken: Brown the chicken just until it’s golden. Overcooking can make it dry. Let it finish cooking in the curry for tenderness.
• Let the Rice Rest: After cooking the rice, let it sit for 5 minutes before fluffing. This helps the grains separate and become light and fluffy.
• Adjust the Spice: If you like your curry spicier, add extra curry powder or chopped chili when cooking the onions.
• Use Fresh Herbs at the End: Stir in the fresh cilantro, mint, and green onions just before serving to keep their flavors fresh and vibrant.

Keywords:Chicken Curry with Coconut Rice