Coconut Curry Chicken Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 512.4
- Total Fat: 31.0 g
- Cholesterol: 48.1 mg
- Sodium: 532.2 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 2.3 g
- Protein: 20.3 g
View full nutritional breakdown of Coconut Curry Chicken Rice calories by ingredient
Number of Servings: 4
Ingredients
-
One 6 oz. package Farmhouse® Chicken Rice
2 Tablespoons butter or margarine
1 Tablespoon vegetable oil
8 oz. boneless, skinless chicken breast, cut into 1/2" cubes
1/2 cup onion, chopped
1/2 cup red bell pepper, chopped
2 Tablespoons fresh ginger, finely chopped
1 clove garlic, minced
One 13.5 oz. can unsweetened coconut milk
1/4 cup water
2 Tablespoons curry powder
1 Tablespoon lemon juice
1/2 cup peas, frozen
Directions
1.In medium saucepan, heat butter or margarine and oil over medium heat. Add chicken, cook until brown. Remove chicken from pan with slotted spoon. Set aside.
2.Add to saucepan, onion, red bell pepper, ginger and garlic. Cook for 5 minutes stirring frequently.
3.Add coconut milk, water, curry powder, lemon juice, peas, rice and contents of seasoning packet. Stir together and bring to a boil. Reduce heat to low boil, cover and cook for 15 minutes.
4.Add chicken and cook, covered, for 10 more minutes.
5.Remove from heat, uncover and let stand 5 minutes.
Serving Size: Makes about four 1 & 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
2.Add to saucepan, onion, red bell pepper, ginger and garlic. Cook for 5 minutes stirring frequently.
3.Add coconut milk, water, curry powder, lemon juice, peas, rice and contents of seasoning packet. Stir together and bring to a boil. Reduce heat to low boil, cover and cook for 15 minutes.
4.Add chicken and cook, covered, for 10 more minutes.
5.Remove from heat, uncover and let stand 5 minutes.
Serving Size: Makes about four 1 & 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
