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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 252.8
  • Total Fat: 9.8 g
  • Cholesterol: 68.4 mg
  • Sodium: 98.8 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 28.1 g

View full nutritional breakdown of Coconut Curry Chicken (Rachel Ray's) calories by ingredient
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Coconut Curry Chicken (Rachel Ray's)

Submitted by: MARTHAFROMMASS

Introduction

This is my FAVORITE Rachel Ray recipe, and I found it on-line at everyday with rachel ray. It is not overly spicy; you could spcie it up to your taste. This is my FAVORITE Rachel Ray recipe, and I found it on-line at everyday with rachel ray. It is not overly spicy; you could spcie it up to your taste.
Number of Servings: 8

Ingredients

    1 1/2 Cups white rice
    1 tablespoon olive oil
    2 teaspoons curry powder
    One 13.5 ounce can coconut milk
    4 skinless, boneless chicken breasts (about 2 pounds), cut into strips
    2 teaspoons five-spice powder
    salt and pepper
    2 Tablespoons olive oil

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Directions

In a medium saucepan, bring 3 1/4 cups salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. In a large heavy skillet, heat 2 table spoons olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice. Makes about 8 servings (roughly 1/2 chicken breast each plus sauce and approx 1/2 cup rice)

Number of Servings: 8

Recipe submitted by SparkPeople user MARTHAFROMMASS.






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