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yellow chicken curry recipe - No Diets Allowed
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Chicken Breast Curry with Coconut Milk

Chicken breast curry with coconut milk, yellow curry powder, carrots, zucchini and green beans, served over brown rice and quinoa. Creamy, mildly spiced and ready while the rice cooks.

Ingredients

  • 1 and 1/2 cups brown rice
  • 1/2 quinoa rinsed well
  • 2 tsp salt divided
  • 2 tsp black pepper divided
  • 2 cans 13.5 oz full fat coconut milk
  • 1 Tbs yellow curry powder
  • 1 tsp crush red pepper optional... for a little added kick
  • 1 Tbs coconut or olive oil
  • 3 large chicken breasts thawed and cut into 1/4 inch pieces
  • 1 Tbs minced garlic
  • 1 medium sweet onion sliced into thin strips
  • 4 large organic carrots peeled and diced
  • 2 zucchini or yellow summer squash sliced into 2 inch strips
  • 2 cups organic green beans

Instructions

  • In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add brown rice and quinoa. Cover and reduce heat and allow to simmer for 25 to 30 minutes until rice is tender.
  • In a small bowl, whisk together coconut milk, 1 tsp salt, 1 tsp pepper, curry powder, and crushed red pepper. Set aside.
  • Meanwhile, in another large skillet, heat oil over medium heat. Add chicken breast pieces and cook for 3 to 4 minutes just until no longer pink. Remove chicken from pan and place to the side.
  • Return skillet to medium heat and add onion, garlic and carrots. Cook for 2 to 3 minutes until onions are translucent and carrots slightly tender.
  • Add coconut milk mixture and bring to boil.
  • Add zucchini/squash and green beans. Cook for additional 1 to 2 minutes only until squash slightly tender.
  • Return chicken to curry and remove from heat.
  • Serve over brown rice/quinoa and enjoy!