Coconut Curry Chicken & Rice
Last night, we had a craving for Chinese food. The problem with that, though, is the the closest Chinese joint is the next town over and it's a buffet. So, Farmer Ben and I made homemade coconut curry chicken and rice!
This is a suuuuuper easy dish! And took only 35 mins from start to finish!
This is a rendition of Ben's mother's recipe! She's an amazing cook!
Prep Time: 10 mins
Cook Time: 25 mins
Temp: Medium heat on stove top
1 lg. diced sweet yellow onion
5 large carrots, chunked
1 green bell pepper, chunked
3 chicken breasts, chopped bite size
2 cans coconut milk
5 Tbs curry powder
1 can cream of mushroom soup
4 tbs of butter (or olive oil)
5 Tbs ground ginger (we use fresh ginger and zest it)
1 lime, juiced
2 cups of Rice
Start rice according to package directions. Generally, it's 2 cups of water to every 1 cup of rice. Bring to a boil until fluffy!
Melt 4 tbs of butter in a large pan. Add diced onion and chopped chicken breasts. Brown for 5 mins. Add carrot chunks, green pepper chunked and mix.
Pour 2 cans coconut milk and mushroom soup into pan, stir until blended and well coated. Add 5 Tbs curry powder, lime juice, and ginger.
Let simmer until carrots are tender.
Serve over cooked rice.
Salt, pepper and soy sauce to taste.