Rating: 3 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 4
  • 3 star values: 4
  • 4 star values: 3
  • 5 star values: 2

Capture the essence of Indian cuisine with this easy five-ingredient recipe. Basmati rice, curry paste, and coconut milk are the keys to the bold flavor.

Recipe by Cooking Light October 2009

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup rice and 3/4 cup chicken mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions, omitting salt and fat. Stir in 1/4 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; sauté 4 minutes or until chicken is lightly browned. Stir in curry paste; cook 1 minute, stirring frequently. Stir in 1 cup coconut milk; bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally. Stir in bell pepper mix, 1/4 teaspoon salt, and remaining coconut milk; cook 3 minutes or until vegetables are tender. Serve chicken mixture over rice. Sprinkle with fresh cilantro leaves, if desired.

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Nutrition Facts

282 calories; fat 6.8g; saturated fat 5.4g; mono fat 0.4g; poly fat 0.4g; protein 29.7g; carbohydrates 25.9g; fiber 1.5g; cholesterol 66mg; iron 1.7mg; sodium 606mg; calcium 20mg.
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