Chicken Curry on Purple Rice

Chicken Curry on Purple Rice
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 451.1
  • Total Fat: 27.4 g
  • Cholesterol: 76.2 mg
  • Sodium: 800.2 mg
  • Total Carbs: 28.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 24.1 g

View full nutritional breakdown of Chicken Curry on Purple Rice calories by ingredient
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Introduction

Rich and Flavorful. Very colorful. Spicy, or not - you decide Rich and Flavorful. Very colorful. Spicy, or not - you decide
Number of Servings: 8

Ingredients

    3 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
    1 tsp Kosher salt, coarse, Morton (by BLUEJEAN_GIRL)
    1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
    1 cup, grated Carrots, raw
    10 serving Green Onion (fresh-1 stalk)
    6 clove Garlic
    2 tbsp Sesame Oil
    4 grams Corn Starch
    1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    12 fl oz Chicken Broth
    1 tbsp JIF creamy peanut butter
    1 tsp Salt
    2 tbsp Curry powder
    1 tsp ground tumeric (by INSPIREDBYCHJ)
    0.5 tsp Cayenne Pepper (Ground)
    .5 tsp Paprika
    .5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
    0.25 cup Cilantro - fresh (by HALLIC)
    4 oz Coconut, toasted
    2 cup White Rice, medium grain

Tips

Easy.


Directions

Bake Chicken in a covered roasting pan at 350 for 2 hours with 1 cup of water and Kosher salt. Remove chicken from the roasting pan, but reserve the liquid. Debone and de-skin the chicken and break it up, then return to the roasting pan to soak up the juices. To really save time, you can buy a store bought whole cooked chicken and break it up.

Rice: I use 1 1/2 Cups of White rice, and 1/2 C. Black rice. Boil the rices with 2 3/4 Cups of water. Once it comes to a boil, reduce the heat to a simmer and cover until rice is tender. The white rice will turn purple. If you can't find black rice, no biggie. Just use 2 C. of white rice.

In a large skillet on medium heat combine: Sesame oil, garlic, shredded carrots (about 1 C), diced green onions (1 bundle), and diced red pepper (1 med). Saute about 3 to 4 minutes until carrots start to soften. Then add chicken.

Stir corn starch into cold chicken broth, then add to the skillet. Add Coconut Milk, Salt, Curry powder, Tumeric, Cayenne, and Paprika. Once mixture is hot, stir in peanut butter. Taste and adjust spices to your taste. Simmer 15 minutes.

Turn off heat, then stir in the half and half, Lime juice and chopped Cilantro.

Serve over rice and garnish with toasted coconut.

Serving Size: serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user TERRIBAKER65.

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