Baked Curry Chicken With A Side Of Coconut Rice Rezept

A delightful fusion of flavors! This recipe combines a savory baked curry chicken (inspired by "Cooking Jewish" by Judy Bart Kancigor) with fragrant coconut rice ("The Joy of Cooking"). We've tweaked it for the perfect family meal, adding tender green beans for a complete and satisfying dish. Get ready for a burst of aromatic spices and creamy textures in under an hour!

Vorbereitung 15 Min.

Kochzeit 45 Min.

Kalorien 524.6 kcal

Eiweiß 64g

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Baked Curry Chicken With A Side Of Coconut Rice

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Zutaten für Baked Curry Chicken With A Side Of Coconut Rice

1.5 lbs boneless, skinless chicken breasts
2 tablespoons butter
2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon dry mustard
2 cloves minced garlic
1 tablespoon lemon juice
1 tablespoon curry powder
1 1/2 teaspoons salt
1 can (13.5 oz) coconut milk
1 cup water
1 cup long-grain white rice
1 tablespoon grated fresh ginger
1/4 cup toasted coconut flakes
cooking spray
1 (14.5 oz) can green beans

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Zubereitung von Baked Curry Chicken With A Side Of Coconut Rice

Preheat oven to 375°F (190°C). Grease a 9x9 inch baking pan with cooking spray.
Arrange 1.5 lbs boneless, skinless chicken breasts in a single layer in the prepared pan.
In a small saucepan, melt 2 tablespoons butter over medium heat.
Whisk in 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 teaspoon dry mustard, 2 cloves minced garlic, 1 tablespoon lemon juice, 1 tablespoon curry powder, and 1 teaspoon salt until smooth.
Pour approximately 2/3 of the sauce over the chicken breasts.
Cover the pan with aluminum foil and bake for 10 minutes.
Uncover, baste with remaining sauce, and continue baking uncovered, basting occasionally, for 15-20 minutes, or until the chicken is cooked through and the juices run clear.
While the chicken bakes, prepare the coconut rice: In a medium saucepan, combine 1 can (13.5 oz) coconut milk, 1 cup water, 1 cup long-grain white rice, 1 tablespoon grated fresh ginger, and 1/2 teaspoon salt.
Bring the rice mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
During the last few minutes of cooking, stir in 1/4 cup toasted coconut flakes.
While the rice cooks, steam or sauté 1 (14.5 oz) can green beans until tender-crisp.
Serve the baked curry chicken over a bed of coconut rice, topped with green beans. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

45 g

Sugar

104g

Fat

72g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes Healthy Gluten Free Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Preparation

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Baked Curry Chicken With A Side Of Coconut Rice?

Baked Curry Chicken With A Side Of Coconut Rice dauert insgesamt etwa 60 Minuten – ungefähr 15 Minuten Vorbereitung und 45 Minuten Kochzeit.

Wie viele Kalorien hat Baked Curry Chicken With A Side Of Coconut Rice?

Baked Curry Chicken With A Side Of Coconut Rice hat etwa 524.6 Kalorien pro Portion, mit ungefähr 64 g Eiweiß, 16 g Kohlenhydraten und 35 g Fett.

Welche Zutaten brauche ich für Baked Curry Chicken With A Side Of Coconut Rice?

Die wichtigsten Zutaten für Baked Curry Chicken With A Side Of Coconut Rice sind Boneless Skinless Chicken Breasts, Butter, Honey, Dijon Mustard, Dry Mustard, Garlic. Die vollständige Liste mit Mengenangaben findest du oben.