Red Curry Chicken With ‘Faux Saffron’ Rice Recipe

Name: Red Curry Chicken With ‘Faux Saffron’ Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 2 tablespoons red curry paste; 2 tablespoons Greek yogurt; 2 teaspoons red chili sauce (sriracha); 4 chicken breasts; 2 teaspoons salt; 1 teaspoon pepper; Rice; 1 tablespoon extra virgin olive oil; 2 tablespoons shallots, diced; 2 teaspoons garlic, minced; 2 cups jasmine rice; 2 1/2 cups chicken stock; 1 tablespoon curry powder; 1 tablespoon turmeric; 2 tablespoons salt; 1 tablespoon pepper; Garnish; 1 tablespoon flat leaf parsley, finely chopped; 2 tablespoons Greek yogurt; 1 teaspoon fresh ginger, finely diced

Servings: persons

Chicken
2 tablespoons red curry paste
2 tablespoons Greek yogurt
2 teaspoons red chili sauce (sriracha)
4 chicken breasts
2 teaspoons salt
1 teaspoon pepper
Rice
1 tablespoon extra virgin olive oil
2 tablespoons shallots, diced
2 teaspoons garlic, minced
2 cups jasmine rice
2 1/2 cups chicken stock
1 tablespoon curry powder
1 tablespoon turmeric
2 tablespoons salt
1 tablespoon pepper
Garnish
1 tablespoon flat leaf parsley, finely chopped
2 tablespoons Greek yogurt
1 teaspoon fresh ginger, finely diced

1
Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag. Add chicken breasts. Rub marinade around chicken until thoroughly coated. Refrigerate 2 hours, up to overnight.
2
Preheat oven to 425 degrees. Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
3
For the rice, add olive oil to a large pot over medium heat. Add shallot and garlic; cook until translucent. Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
4
Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 14-17 minutes.
5
For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
6
Add a ladle of rice to a large bowl and top with one chicken breast. Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.

813

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 21 ingredients. The key ingredients include: Chicken, 2 tablespoons red curry paste, 2 tablespoons Greek yogurt, 2 teaspoons red chili sauce (sriracha), and more.

Yes, Red Curry Chicken With ‘Faux Saffron’ 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.

Red Curry Chicken With ‘Faux Saffron’ Rice

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