Baked Curry Chicken With A Side Of Coconut Rice Recipe

Ingredients for Baked Curry Chicken With A Side Of Coconut Rice

• Boneless Skinless Chicken Breasts
• 2 tablespoons butter
• 2 tablespoons honey
• Dijon Mustard
• 1 teaspoon dry mustard
• 2 cloves minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon curry powder
• 1 teaspoon salt
• Unsweetened Coconut Milk
• 1 cup water
• Jasmine Rice
• Ground Ginger
• Sweetened Coconut

How to Make Baked Curry Chicken With A Side Of Coconut Rice

1. Preheat oven to 375°F (190°C). Grease a 9x9 inch baking pan with cooking spray.
2. Arrange 1.5 lbs boneless, skinless chicken breasts in a single layer in the prepared pan.
3. In a small saucepan, melt 2 tablespoons butter over medium heat.
4. 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.
5. Pour approximately 2/3 of the sauce over the chicken breasts.
6. Cover the pan with aluminum foil and bake for 10 minutes.
7. 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.
8. 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.
9. 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.
10. During the last few minutes of cooking, stir in 1/4 cup toasted coconut flakes.
11. While the rice cooks, steam or sauté 1 (14.5 oz) can green beans until tender-crisp.
12. Serve the baked curry chicken over a bed of coconut rice, topped with green beans. Enjoy!