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One-Pan Coconut Chicken Curry and Rice

Christy Denney, The Girl Who Ate Everything
  • 25 minutes
  • Serves 6

INGREDIENTS

2 tbsp

olive oil

1/2 cup

white onion, diced finely

1

red chile pepper, diced ((can sub 1/2 teaspoon red pepper flakes for this or a jalapeno))

1 lb

boneless skinless chicken breast, diced into 1-inch pieces

4 cloves

garlic, minced

1 tbsp

olive oil

2 tsp

curry powder

1 tsp

coriander

1 cup

uncooked long grain white rice

1 cup

chicken broth ((I like to use Better than Buillion paste with water))

1 14.5 ounce can

coconut milk ((I like Thai kitchen))

1 tsp

salt

1 tsp

minced ginger

2 tbsp

chopped basil leaves

1 person Recommend This Recipe