BAKED CURRY CHICKEN WITH A SIDE OF COCONUT RICE
These two recipes are from two cookbooks that I own (the curry chicken from "Cooking Jewish" by Judy Bart Kancigor, and the coconut rice from "The Joy of Cooking" cookbook), except that I made a few substitutions, and I have figured out how our family likes these. I usually open a can or two of green beans, and I just heat those up to serve with this, but any veggie would be nice.
Provided by Greeny4444
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
- Arrange the chicken breasts in a single layer in the baking pan.
- Melt the butter in a small saucepan over medium heat. Whisk in the honey, mustard, dry mustard, garlic, lemon juice, curry powder, and salt, stirring until smooth.
- Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
- Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
- Once you put the chicken in the oven, start the rice.
- Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
- Once it boils, reduce the heat to a very low heat (like simmer) until the liquid is absorbed and the rice is tender, about 20 minutes.
- A few minutes before serving the rice, stir in the toasted coconut.
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Lorrain Guthrie
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the combination of flavors. I would definitely make this dish again.
Bruno Mars
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I would recommend using less chili powder if you don't like spicy food.
Hamdan Syed
[email protected]This recipe was easy to follow and the dish turned out great. The chicken was tender and the sauce was flavorful. I would definitely recommend this recipe.
Shiva Magar
[email protected]The chicken was a bit dry, but the sauce was delicious. I would recommend using a different cut of chicken, like thighs or drumsticks.
Harvey Moore
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the combination of flavors. I would definitely make this dish again.
Dillard York
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I would recommend using less chili powder if you don't like spicy food.
Terence Anderson
[email protected]I was disappointed with this recipe. The chicken was tough and the sauce was bland. I would not recommend this recipe.
Skye Macneill
[email protected]The flavors in this dish were amazing! The chicken was cooked perfectly and the curry sauce was rich and creamy. I will definitely be making this dish again.
sajeeb sajeeb
[email protected]This recipe was easy to follow and the dish turned out great. The chicken was tender and the sauce was flavorful. I would recommend adding a bit more spice if you like your curry hot.
Cecilua Hulsey
[email protected]I made this dish for a party and it was a huge success. Everyone loved it! The curry was flavorful and the chicken was cooked perfectly. I would definitely recommend this recipe.
Jegede Deborah
[email protected]The chicken was a bit dry, but the sauce was delicious. I would recommend using a different cut of chicken, like thighs or drumsticks.
May See Yang
[email protected]This dish was a hit with my family! The chicken was tender and juicy, and the curry sauce was flavorful and aromatic. The coconut rice was also delicious and perfectly complemented the curry. I will definitely be making this dish again.