Ingredients for Red Curry Chicken With Faux Saffron Rice
- Red Curry Paste
- 1/4 cup plain Greek yogurt
- Red Chili Sauce
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- salt to taste
- pepper to taste
- Extra Virgin Olive Oil
- Shallots
- 2 cloves minced garlic
- Jasmine Rice
- 2 ½ cups chicken stock
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- Flat Leaf Parsley
- Fresh Ginger
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How to Make Red Curry Chicken With Faux Saffron Rice
- **Marinate the Chicken:** In a bowl, whisk together 2 tablespoons red curry paste, 1/2 cup plain yogurt, and 1 teaspoon sriracha.
- **Combine:** Add the marinade to a large resealable plastic bag.
- **Add Chicken:** Add 4 boneless, skinless chicken breasts (about 1.5 lbs) to the bag.
- **Coat Thoroughly:** Seal the bag and massage the marinade into the chicken until evenly coated.
- **Refrigerate:** Refrigerate for at least 2 hours, or up to overnight.
- **Preheat Oven:** Preheat oven to 425°F (220°C).
- **Prepare for Baking:** Remove chicken from bag. Place on a wire rack set over a baking sheet.
- **Season:** Sprinkle chicken with salt and pepper to taste.
- **Bake:** Bake for 10-12 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- **Prepare Rice:** While chicken bakes, heat 2 tablespoons olive oil in a large pot over medium heat.
- **Sauté Aromatics:** Add 1/2 cup finely chopped shallots and 2 cloves minced garlic. Cook until softened and translucent, about 3-5 minutes.
- **Toast Rice:** Add 1 ½ cups long-grain rice to the pot and toast, stirring frequently, until lightly browned, about 5 minutes.
- **Spice it Up:** Stir in 1 tablespoon curry powder, 1 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- **Add Stock:** Add 2 ½ cups chicken stock and bring to a boil.
- **Simmer:** Reduce heat to low, cover, and simmer for 14-17 minutes, or until rice is cooked through and liquid is absorbed.
- **Ginger Yogurt Garnish:** In a small bowl, combine 1/4 cup plain Greek yogurt and 1 tablespoon grated fresh ginger. Season with salt and pepper to taste.
- **Assemble:** Divide cooked rice among bowls. Top each serving with a baked chicken breast.
- **Garnish:** Dollop a spoonful of ginger yogurt onto the chicken and sprinkle with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
206 g
Sugar
10g
Fat
25g
Carbs
28g
