COCONUT CURRY CHICKEN WITH CILANTRO-LIME RICE
A quick and delicious chicken curry served with a flavor infused jasmine rice.
INGREDIENTS
2 Cups Jasmine Rice
2 Tablespoons Salted Butter
2 Limes
2 Tablespoons Olive Oil
Salt
1 Large Red Bell Pepper
4 Chicken Thighs (or 2 Chicken Breasts)
1 TBSP Curry Powder
1 Can Coconut Milk
1/2 Tablespoon Chicken Broth Concentrate
3 Tablespoons Sweet Thai Chili Sauce
1 Bunch Fresh Cilantro
1 Serrano Pepper, thinly sliced (if you can find, substitute a few Thai chili peppers)
DIRECTIONS
Cook jasmine rice according to directions.
Prep: Dice bell pepper into about 1-inch square pieces. Zest limes. Chop cilantro. Slice Serrano pepper. Cut chicken into desired size (about 1” slices similar to the pepper is a good guide) and season lightly with salt.
Using a large sauté pan, heat olive oil over medium-high heat. Sauté bell pepper, season lightly with salt, until pepper starts to slightly soften.
Add chicken to the pan and cook until browned (3-4 minutes). Add curry powder and stir until chicken is fully coated.
Add the can of coconut milk to the pan and stir to combine.
Add chili sauce, chicken broth concentrate, half the lime zest, juice from 1 of the limes (quarter the remaining lime and set aside for garnish). Stir until everything is combined.
Bring curry to a low boil and reduce heat to a simmer. Allow to simmer for 6-8 minutes or until the sauce starts to thicken and the chicken is fully cooked.
Finish the rice by gently folding in butter, cilantro, and remaining lime zest.
Plate the dish with the rice and a curry mixture. Top with chopped cilantro and Serrano pepper to taste. Add a wedge of lime on the side.