Curried Chicken with Roasted Vegetables and Coconut Lime Rice

Curry Chicken Coconut Rice

Curried Chicken with Vegetables and Coconut Lime Rice

This curried chicken recipe is just as fun to make with others as it is to eat. Jasmine rice is cooked in coconut milk for slightly sweet, nutty complexity. It’s served with curry-rubbed chicken and a bounty of roasted fall vegetables: Brussels sprouts, cauliflower, and carrots.

Enlist a kitchen companion to stir a little lime zest into the rice and make a tangy, creamy coconut-lime drizzle for the finished plates.

Ingredients

 

  • 13.5 ounces lite coconut milk
  • 1 cup jasmine rice
  • 10 ounces carrots
  • 1 pound cauliflower florets
  • 1 lime
  • 10 ounces shredded Brussels sprouts
  • 2 tablespoons vindaloo curry paste
  • 4 boneless skinless chicken breasts
  • 1/4 ounce cilantro
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Preheat oven to 450ºF.

Open coconut milk. Reserve 1/4 cup coconut milk in a small bowl; pour the remainder into a small pot, then add rice, 1 1/4 cups water, and 1/2 teaspoon salt.

Bring to a boil over high heat, then reduce heat to medium-low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered.

While the rice cooks, rinse all produce. Cut carrots crosswise on a diagonal into 1/2 -inch slices. Cut cauliflower into 1 inch–wide florets, if needed. If you have a zester and want to infuse your coconut rice with even more flavor, zest up to .5 lime, then halve; cut 1 half into wedges for serving.

Line a baking sheet with foil. On the prepared sheet, toss Brussels sprouts, carrots, and cauliflower with half of the curry paste (reserve remainder for the next step), 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Arrange in a single layer; roast, stirring halfway through until vegetables are tender and beginning to brown, 15-18 minutes total.

While the vegetables are roasting, pat the chicken dry with a paper towel.

Season the chicken all over with remaining curry paste, 1 teaspoon salt, and pepper as desired; rub in seasoning. Heat 1 tablespoon olive oil in a large pan over medium-high heat.

When oil is shimmering, add chicken. Sear, working in batches and adding oil as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate; set aside to rest.

While the chicken cooks, fluff coconut rice with a fork, then stir in lime zest (if using) and

In a bowl, mix together 1/4 cup coconut milk, the juice of half a lime, 1/2 teaspoon salt, and pepper as desired. Add finely chopped cilantro leaves and stems to make a cilantro coconut lime sauce.

Divide the coconut-lime rice among serving plates. Top with roasted fall vegetables, then curried chicken. Drizzle coconut-lime sauce over everything. Garnish with cilantro and serve with lime wedges for squeezing over.
 

curried_Chicken_and_Vegetables

Curry Chicken Coconut Rice

Curry Chicken With Roasted Vegetables and Coconut Lime Rice

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Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: Curry Chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories:
Author: Safeway

Ingredients

  • 13.5 ounces lite coconut milk
  • 1 cup jasmine rice
  • 10 ounces carrots
  • 1 pound cauliflower florets
  • 1 lime
  • 10 ounces shredded Brussels sprouts
  • 2 tablespoons vindaloo curry paste
  • 4 boneless skinless chicken breasts
  • 1/4 ounce cilantro
  • olive oil
  • kosher salt
  • black pepper

Instructions

  • Preheat oven to 450ºF.
  • Open coconut milk. Reserve 1/4 cup coconut milk in a small bowl; pour the remainder into a small pot, then add rice, 1 1/4 cups water, and 1/2 teaspoon salt.
  • Bring to a boil over high heat, then reduce heat to medium-low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered.
  • While the rice cooks, rinse all produce. Cut carrots crosswise on a diagonal into 1/2 -inch slices. Cut cauliflower into 1 inch–wide florets, if needed. If you have a zester and want to infuse your coconut rice with even more flavor, zest up to .5 lime, then halve; cut 1 half into wedges for serving.
  • Line a baking sheet with foil. On the prepared sheet, toss Brussels sprouts, carrots, and cauliflower with half of the curry paste (reserve remainder for the next step), 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Arrange in a single layer; roast, stirring halfway through until vegetables are tender and beginning to brown, 15-18 minutes total.
  • While the vegetables are roasting, pat the chicken dry with a paper towel.
  • Season the chicken all over with remaining curry paste, 1 teaspoon salt, and pepper as desired; rub in seasoning. Heat 1 tablespoon olive oil in a large pan over medium-high heat.
  • When oil is shimmering, add chicken. Sear, working in batches and adding oil as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate; set aside to rest.
  • While the chicken cooks, fluff coconut rice with a fork, then stir in lime zest (if using) and
  • In a bowl, mix together 1/4 cup coconut milk, the juice of half a lime, 1/2 teaspoon salt, and pepper as desired. Add finely chopped cilantro leaves and stems to make a cilantro coconut lime sauce.
  • Divide the coconut-lime rice among serving plates. Top with roasted fall vegetables, then curried chicken. Drizzle coconut-lime sauce over everything. Garnish with cilantro and serve with lime wedges for squeezing over.
 

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