Coconut Curry Chicken



Let's head to the tropics with this curried chicken dish that simmers in coconut milk, onions, tomatoes, and peas. It will include rice and be packaged in a plastic bag. - Gluten Free.

Cooking Instructions:

Coconut Curry Chicken

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook the rice as directed. Meanwhile, in a large skillet, cook the contents of the chicken bag over a medium heat for 5-6 minutes on each side. Add the contents of the tomato bag and stir to combine. Cover and simmer on a low heat for 30 minutes, until your meat thermometer reads 165 degrees. Spoon it over the cooked rice.

Rice - Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.

Nutritional Information:

Calories: 378 ~ Fat: 20.6 g ~ Sat Fat: 7.8 g ~ Cholesterol: 75 mg ~ Carbohydrates: 16 g ~ Sodium: 830 mg ~ Protein: 32 g

Serving Suggestions:

Serve with a side salad.

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