Baked Curry Chicken With a Side of Coconut Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
4 boneless skinless chicken breasts (6-8 ounces each) |
1/4 cup butter (4 tablespoons) |
1/3 cup honey |
1/4 cup dijon mustard |
2 tablespoons dry mustard |
2 teaspoons garlic, minced |
2 teaspoons lemon juice |
2 teaspoons curry powder (mild or hot, whatever you prefer) |
3/4 teaspoon salt |
1/2 cup unsweetened coconut milk (i have used fat free regular milk instead at times, and it worked fine-just not coconut-y) |
1/2 cup water |
1/2 cup jasmine rice |
1 teaspoon ground ginger |
1/2 teaspoon salt |
1/4 cup sweetened coconut, shredded and toasted |
Directions:
1. Grease a 9x9 baking pan with cooking spray, and set aside. Preheat the oven to 375 degrees F.
2. Arrange the chicken breasts in a single layer in the baking pan.
3. 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.
4. Pour about 2/3 of the sauce over the chicken. Cover the pan with aluminum foil, and bake for 10 minutes,.
5. Then, uncover and baste with sauce. Continue baking, uncovered, basting occasionally, until the chicken is cooked through, 15 to 20 minutes.
6. Once you put the chicken in the oven, start the rice.
7. Combine the coconut milk, water, rice, ginger, and salt in a medium saucepan, and bring to a boil.
8. 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.
9. A few minutes before serving the rice, stir in the toasted coconut.
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