
Mild Coconut Chicken Curry & Rice
Tender chicken, red pepper and spinach simmer in a mild coconut curry, served with fluffy rice.
Ingredients
Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.
- Boneless chicken thighs1 1/4 lb
- Coconut milk1 13.5-oz can
- Red bell pepper1
- Baby spinach5 oz
- Jasmine rice1 1/2 cups
- Yellow onion1
- Mild curry powder2 tbsp
- Lime1
- Fresh cilantro1 bunch
- Olive oil1 tbsp
How dinner comes together
Cook the rice according to the package directions. Dice the onion and pepper, and cut the chicken into large bite-size pieces.
Heat the oil in a deep skillet. Brown the chicken in a single layer for 4–5 minutes, then transfer it to a plate.
Cook the onion and pepper until beginning to soften. Stir in the curry powder for 30 seconds.
Add the coconut milk and return the chicken. Simmer gently until the chicken reaches 165°F and the sauce thickens, 8–10 minutes.
Fold in the spinach until wilted. Finish with lime juice and cilantro, then serve with rice.
Estimated nutrition
Per serving. Values can vary with brands and substitutions and are not medical guidance.
Allergens
Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.
- No major allergens declared in the written recipe
Equipment
- Deep skillet or Dutch oven
- Medium saucepan
- Chef’s knife
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