Curried Chicken & Garlic Golden Rice
Approved by the Delish Test Kitchen
Jump to recipeBelieve 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!
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
- 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.
- 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.
- 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.
- 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.
