Curried Chicken Breast with Basmati Pilaf Recipe Video

An easy and delicious dish suitable for a weeknight meal or entertaining!

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
TasteMethod
Main IngredientHealthy

Ingredients

 Chicken breasts4 , skinless, boneless
 Pepper1⁄2 Teaspoon
 Garlic powder1⁄2 Teaspoon
 Onion powder1⁄2 Teaspoon
 Coconut milk10 Ounce
 Green curry paste3 Tablespoon
 Chili garlic sauce1⁄2 Teaspoon (Asian Chili Garlic Sauce)
 Brown sugar1 Tablespoon
 Salt1⁄2 Teaspoon
 Lemon juice1 Teaspoon
 Cornstarch2 Tablespoon, mixed with 1 tablespoon water to form a slurry
 Sliced almonds1⁄2 Cup (8 tbs)
 Coconut1⁄2 Cup (8 tbs)
 Mandarin oranges/1 small tin canned mandarin orange1 Cup (16 tbs)
 Green onions2 , sliced
 Basmati rice1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2805 Calories from Fat 947

% Daily Value*

Total Fat 113 g173.1%

Saturated Fat 76.1 g380.4%

Trans Fat 0.2 g

Cholesterol 399 mg

Sodium 3105.4 mg129.4%

Total Carbohydrates 263 g87.8%

Dietary Fiber 22.5 g90.2%

Sugars 52.1 g

Protein 192 g383.5%

Vitamin A 55% Vitamin C 234.6%

Calcium 39% Iron 81.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 350 DEGREES F.
2. Spray a shallow casserole dish with cooking spray.

MAKING
3. Sprinkle chicken breasts on both sides with the salt, pepper, garlic, onion powder mixture and place in casserole.
4. In a large bowl, mix together the coconut milk; curry paste, chili garlic sauce, brown sugar, salt, lemon juice, and curry powder.
5. Pour over chicken, cover, and bake for 55 minutes.
6. When chicken has baked for 55 minutes, remove from oven and add the cornstarch slurry.
7. Stir well into sauce, cover, and return to oven for five minutes.
8. This will perfectly thicken the sauce.
9. When the chicken has been in the oven 40 minutes, begin cooking the rice according to package directions.
10. In a non stick pan, toast the sliced almonds and coconut over medium heat, stirring constantly until the almonds are golden brown and the coconut is brown and crispy.
11. Set aside until ready to serve.
12. When the rice is cooked, add the green onions, mandarin oranges, and 1/2 the toasted almond and coconut mixture.
13. Stir and place a dollop of the rice onto a plate.
14. Place a chicken breast over the rice, and spoon a generous amount of sauce over all.


SERVING
15. When each chicken breast is plated, top each with an equal amount of the reserved toasted almond and coconut mixture and serve.

Editors Review

Looking for some exotic dinner ideas? Look no further, as this Curried Chicken Breast with Basmati Pilaf recipe will enchant you and your diners. This video will guide you through the entire process of this delicious meal. Happy Cooking!
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