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From Delish for
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  1. Meals & Cooking
  2. Recipe Headquarters
  3. Curried Chicken & Garlic Golden Rice

Curried Chicken & Garlic Golden Rice

By Lena AbrahamPublished: Jun 1, 2020
VerifiedApproved by the Delish Test Kitchen
curried chicken and garlic golden rice
Parker Feierbach
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
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Believe it or not, you CAN have a hearty, delicious meal on your table in less time than it takes to order delivery. Coating frozen, thin-sliced chicken breasts in a curry-ginger yogurt sauce ensures your chicken is loaded with flavor. Paired with garlicky curried rice, spinach, and bright and crunchy quick-pickled onions, this easy weeknight dinner checks all our boxes.

Made it? Let us know how it went in the comment section below!

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Ingredients

  • 1

    medium red onion

  • Juice of 1 lime

  • Kosher salt

  • 1/4 cup

    extra-virgin olive oil

  • 3

    garlic cloves, grated

  • tsp.

    3" piece ginger, grated

  • 2 1/2 Tbsp.

    curry powder

  • 1

    can coconut milk (15 oz.)

  • 1 cup

    uncooked white basmati rice, rinsed

  • 2 cups

    packed fresh spinach 

  • 2/3 cup

    plain Greek yogurt

  • 1/2 tsp.

    cayenne pepper (optional)

  • 4

    Tyson® Individually Frozen Boneless Skinless Chicken Breasts

  • 1/4 cup

    cilantro leaves, for serving

Directions

    1. Step 1Thinly slice 1/4 of the onion and place in a medium bowl. Add lime juice, season with salt, and stir to combine. Use the back of a spoon to crush the onions against the side of your mixing bowl. (This will allow them to pickle more quickly.) Chop the remaining onion and set aside.
    2. Step 2In a medium saucepan over medium heat, heat 2 tablespoons oil. Add chopped onion and cook, stirring frequently, until soft, about 6 minutes. Add half the garlic, half the ginger, and 1 tablespoon of the curry powder, and cook until fragrant, 1 minute more. Add coconut milk and bring up to a simmer; then add rice. Bring to a low simmer, cover and cook until rice is tender, 15 to 17 minutes. When rice is cooked, fold in spinach until wilted.
    3. Step 3Meanwhile, in a large bowl, whisk yogurt, remaining garlic, ginger, and curry powder, and cayenne, if using, until combined. Season with 1/2 teaspoon kosher salt, and use a small spatula or pastry brush to spread yogurt mixture all over frozen chicken breasts. 
    4. Step 4In a 10" or 12” high-sided skillet over medium heat, heat remaining oil. Add chicken and sear until lightly golden, 10 minutes per side, until internal temperature reaches 165°. Remove from heat and let rest 5 minutes before slicing. Divide rice and chicken between 4 bowls and top with the lime-pickled onions. Garnish with cilantro before serving.
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