Curried Coconut Chicken and Rice

Serves 4
1 Member Rating

Sauté onion, fresh basil, garlic, curry and stir-fry chicken with Basmati or White Rice.


1 cup Gourmet House® White Rice or Organic White Rice or Gourmet House® Indian Basmati Rice
1 can (14 oz.) coconut milk, divided
1/2 tsp salt, divided (optional)
2 tsps vegetable oil, divided
1 cup onion, chopped
2 cups fresh basil leaves
1 each garlic clove, chopped
2 tsps curry powder
1/8 tsp ground red pepper
1/2 lb boneless skinless chicken breast, cut into 1 inch cubes


Using 1 cup coconut milk and 1 cup water, ½ teaspoon salt (if desired) prepare rice according to package directions.  While cooking, stir rice after 10 minutes.

Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté 3 minutes. Add basil and stir-fry 2 minutes. Remove from pan and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add garlic and stir-fry 30 seconds. Add curry powder, remaining salt (if desired) and red pepper; stir-fry 10 seconds. Add chicken and stir-fry 3 minutes. Stir in remaining coconut milk and reduce heat to medium. Cook 2 minutes or until chicken is done. Stir in basil mixture and toss well.  Serve over rice.
NOTE:  If you would like to prepare this dish using our Jasmine rice, decrease water to ½ cup and decrease cook time to 15 minutes.  You will still need to stir the rice after cooking about 10 minutes.

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