Coconut Curry Chicken
Serving Size: 4
Cook Time: 25 minutes & Prep time: 10 minutes
Nutrition Facts Per Serving
Calories: 551 | Protein: 29 g | Carbohydrates: 55 g | Fat: 25 g | Sodium: 180 mg
Ingredients:
1 LB Chicken Brest
1 cup Broccoli, florets
1 cup Celery, chopped
1 cup Carrots, chopped
1 small Onion, Chopped
1 cup Yukon Potatoes, cubed
1 cup White Basmati Rice or Jasmine Rice
1 Bottle (11 oz) TJ’s Yellow Curry Sauce
1 can (13.5 oz) Coconut Milk or light coconut milk
Instructions:
Cook the Chicken: Cut the chicken into 1-inch cubes and season generously with salt and pepper (about 2 teaspoons salt and 1 teaspoon pepper). The measurements do not need to be exact—just avoid over salting.
In a large pan over medium heat, cook the chicken for about 5 minutes, or until it begins to brown.
Simmer the Potatoes: Add the quartered potatoes, coconut milk, and curry sauce to the pan. Cover, reduce heat to medium-low and let simmer for about 10 minutes, or until the potatoes begin to soften and are partially cooked through.
Add the Vegetables: Stir in the chopped vegetables, making sure they are well coated in the curry sauce. Cover and continue cooking for 10–15 minutes, or until the vegetables and potatoes reach your desired tenderness. By this point, the chicken should be fully cooked through and reach an internal temperature of 165°F.
Serve: Serve warm over rice and enjoy!
Special Note
I prefer to use Basmati Rice; it is longer in size and does not have the sticky texture of traditional jasmine rice. It is used in Indian cuisines to soak up curries and sauces. But any rice will do.
Add more veggies like snap peas or bell peppers to boost fiber content
If using a rice cooker, you can steam the vegetables in the tray and add them to the chicken, potatoes, and sauce for an even quicker finish.
I like to use low-sodium coconut milk in the rice, using equal parts coconut milk and water for a subtle coconut flavor that complements the dish perfectly.
