Gluten-Free Mixes and Italian Family Recipes

Chicken Curry with Coconut Rice


March 6, 2015

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 to 6


For the Chicken:

4 boneless, skinless chicken breast halves, about 2 pounds, cut into bite-size pieces

2 tablespoons olive oil

2 tablespoons butter

2 teaspoons sea salt

½ onion, peeled and chopped fine, about 1/2 cup

2 garlic cloves, peeled and minced

½ - 1 teaspoon red pepper flakes

3 - 4 tablespoons curry powder

1 tablespoon flour

1 8-ounce can pineapple chunks, drained

1 cup heavy cream

For the Rice:

1 tablespoon olive oil

1 tablespoon butter

½ onion, peeled and chopped fine, about 1/2 cup

2 cups long grain white rice

2 teaspoons sea salt

Dash freshly ground pepper

1 cup coconut milk


Prepare the Chicken:

Heat olive oil and butter in a large sauté pan over medium heat. Add chicken and cook, stirring frequently until brown on all sides, 5 to 7 minutes. Halfway through, sprinkle with salt. Transfer chicken to a plate.

To the same sauté pan add onion, garlic and red pepper flakes. Cook over low heat for 10 minutes, stirring frequently. Add curry and 1/2 cup water. Combine 1/2 cup cold water with the flour in a small bowl. Mix well and stir into curry sauce. Add chicken, pineapple and heavy cream. Cover and cook over low heat for 5 minutes. Serve over Coconut Rice.

Prepare the Rice:

Heat olive oil and butter in a medium saucepan over low heat. Add onion. Cook for 5 minutes, stirring occasionally. Add rice, 4 cups water, salt and pepper. Cover and cook for 15 minutes. Stir in coconut milk, cover and cook for another 5 minutes. Remove from heat. Stir with a fork to fluff and separate the grains.