This is was a surprise for me when I made it. First of all, it was easy, simple and packed with great flavors. The coconut flavor was very subtle, but went nicely with the curry flavor. The surprising part was the rice was the star of the dish. The chicken, while tasted great, had nothing on the flavor and deliciousness of the rice. The only thing I didn’t like about the recipe was that the chicken sits out for the 12 to 15 minutes the rice needs to cook. I think when making this in the future, I make pull the chicken out of the rice a little before it’s done and finish it in its own skillet or something to help keep the fresh crispness that it had when I first took it off. This is a great one skillet dish to add to any weekly menu. Enjoy!
Serves: 4 | Serving Size: 1/4 of dish
Ingredients:
- 1/2 cup all-purpose flour
- 4 (6 to 8-ounce) boneless, skinless chicken breasts
- 3 tablespoon olive oil
- 1lb baby carrots – cut into 1/4 inch pieces
- 1 sweet onion – chopped fine
- 1 1/2 cups white rice
- 2 garlic cloves
- 1 tablespoon curry powder
- 4 cups low sodium chicken broth
- 1/2 cup unsweetened coconut milk
- 1 cup frozen peas
- 1/4 cup cilantro
Directions:
- Spread flour in shallow dish. If needed, pound chicken so they are even thickness. Pat chicken dry with paper towels and season with salt and pepper. Coat chicken in flour, shaking off excess.
- Heat 12 -inch cast iron skillet over medium heat for 5 minutes. Add 2 tablespoons oil and heat until just smoking. Add chicken, cook until browned on each side, about 4 minutes per side; transfer to plate.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until smoking. Add carrots, onion and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in rice, garlic and curry powder and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits, and bring to a simmer.
- Nestle chicken into skillet along with any accumulated juices. Reduce heat to simmer, cover, and cook until chicken registers 160 degrees, about 8 minutes. Transfer chicken to plate, brushing any rice that sticks to chicken back into skillet, and tent chicken loosely with aluminum foil.
- Meanwhile, add coconut milk to skillet, cover and cook over medium-low heat, stirring occasionally, until liquid has absorbed and rice is tender, about 12 to 15 minutes.
- Off heat, add peas to rice, cover and let stand until peas are heated through, about 2 minutes. Stir cilantro into rice. Season with salt and pepper to taste. Serve chicken with rice. Enjoy!
Nutrition Information:
Per serving: Calories: 398; Total Fat: 12g; Cholesterol: 16mg; Sodium: 235mg; Total Carbohydrates: 60g; Dietary Fiber: 6g; Sugars: 9g; Protein: 12g
Nutrition Bonus: Potassium: 460mg; Vitamin A: 171%; Vitamin C: 46%; Calcium: 26%; Iron: 14%
Adopted from: The Editors at America’s Test Kitchen. “Curried Chicken and Rice.” Cook it in cast iron: kitchen – tested recipes for the one pan that does it all. Boston: American Test Kitchen, 2016. 117. Print.
