Chicken Curry Bar Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lilly and Audrey Andrews
Kids will have fun making their own custom creations when you set out lots of tasty topping options. Precook a big batch of brown rice; freeze some to serve later.
Ingredients
1 tablespoon canola oil
1 large white onion, vertically sliced
2 garlic cloves, minced
2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
2 teaspoons curry powder
1 teaspoon salt
1 cup unsalted chicken stock
1 cup light coconut milk
1/2 teaspoon crushed red pepper
1/2 cup flaked unsweetened coconut, toasted
1/2 cup slivered almonds, toasted
1/2 cup golden raisins
1/2 cup dried banana chips
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1/4 cup thinly sliced mint leaves
8 lime wedges
4 cups precooked brown rice
Instructions
Heat oil in a large skillet over medium-high heat. Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.
Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.
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