Baked Curry Chicken With A Side Of Coconut Rice Recipe

Name: Baked Curry Chicken With A Side Of Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the curry chicken; 4 boneless skinless chicken breasts (6-8 ounces each); 1/4 cup butter (4 Tablespoons); 1/3 cup honey; 1/4 cup Dijon mustard; 2 tablespoons dry mustard; 2 teaspoons garlic, minced; 2 teaspoons lemon juice; 2 teaspoons curry powder (mild or hot, whatever you prefer); 3/4 teaspoon salt; For the coconut rice; 1/2 cup unsweetened coconut milk (I have used fat free regular milk instead at times, and it worked fine-just not coconut-y); 1/2 cup water; 1/2 cup jasmine rice; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 cup sweetened coconut, shredded and toasted

Servings: persons

For the curry chicken
4 boneless skinless chicken breasts (6-8 ounces each)
1/4 cup butter (4 Tablespoons)
1/3 cup honey
1/4 cup Dijon mustard
2 tablespoons dry mustard
2 teaspoons garlic, minced
2 teaspoons lemon juice
2 teaspoons curry powder (mild or hot, whatever you prefer)
3/4 teaspoon salt
For the coconut rice
1/2 cup unsweetened coconut milk (I have used fat free regular milk instead at times, and it worked fine-just not coconut-y)
1/2 cup water
1/2 cup jasmine rice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup sweetened coconut, shredded and toasted

1
Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
2
Arrange the chicken breasts in a single layer in the baking pan.
3
Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
4
Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
5
Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
6
Once you put the chicken in the oven, start the rice.
7
Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
8
Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
9
A few minutes before serving the rice, stir in the toasted coconut.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the curry chicken, 4 boneless skinless chicken breasts (6-8 ounces each), 1/4 cup butter (4 Tablespoons), 1/3 cup honey, and more.

Yes, Baked Curry Chicken With A Side Of Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Curry Chicken With A Side Of Coconut Rice

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