Chicken Curry Bar

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Chicken Curry BarRecipe

Photo: Brian Kennedy; Styling: Lindsey Lower

Kids will have fun making their own custom creations when you set out lots of tasty topping options. Precook a big batch of brown rice; freeze some to serve later.

Serves 8 (serving size: 3/4 cup curry mixture; 1/2 cup rice; about 1 tablespoon each coconut, almonds, raisins, banana chips, and green onions; 1 1/2 teaspoons cilantro; 1 1/2 teaspoons mint; and 1 lime wedge)


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1 tablespoon canola oil
1 large white onion, vertically sliced
2 garlic cloves, minced
2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
2 teaspoons curry powder
1 teaspoon salt
1 cup unsalted chicken stock
1 cup light coconut milk
1/2 teaspoon crushed red pepper
1/2 cup flaked unsweetened coconut, toasted
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup dried banana chips
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced mint leaves
8 lime wedges
4 cups precooked brown rice


Hands-on: 19 Minutes
Total: 35 Minutes

1. Heat oil in a large skillet over medium-high heat. Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.

2. Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.

Created date

January 2015

Nutritional Information

Calories 409
Fat 16.6 g
Satfat 7 g
Monofat 3.6 g
Polyfat 1.7 g
Protein 29 g
Carbohydrate 38 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 417 mg
Calcium 66 mg