Coconut Chicken and Rice

If these flavors or products aren’t familiar, don’t let that intimidate you! The creaminess of the coconut milk and savory/sweet flavors of the garam masala seasoning will be a huge hit for your taste buds!

Ingredients

  • 2 tbsp olive oil, divided
  • 1 1/2 lb cubed boneless, skinless chicken or shrimp
  • 3 tbsp garam masala seasoning, divided
    Salt/Pepper
  • 2 cups sliced mushrooms
  • 1 cup sliced onion
  • 3 garlic cloves, minced
  • 1/4-1/2 tsp crushed red
  • 14.5 oz can diced tomatoes
  • 27 oz unsweetened coconut milk
  • 16 oz cooked, ready-to-heat rice
  • Garnish options: fresh cilantro and lime wedges
  • Recipe

    To a skillet on medium-high heat, add 1 tbsp oil. Season chicken with 1 tbsp garam masala, salt, and pepper. Add the chicken to the skillet and cook just until it’s seared on all sides and slightly underdone, about 6-8 minutes, then remove from the pan. (It will finish cooking in the last step.) Add the remaining oil, mushrooms, and onion, sautéing until tender and onions translucent, about 5-7 minutes. Add the garlic, remaining garam masala, and crushed red pepper, stir, and cook for 1 minute. Add the diced tomatoes and simmer 5 minutes. Turn the heat to medium-low heat, and stir in the coconut milk. When bubbles start to form, stir in the reserved chicken and rice and allow to simmer 2-3 minutes. Ladle and garnish as desired.

    Approximate Nutrition Information for 1 1/2 cups (makes 12): 417 calories, 20g fat, 38g carbs, 23g protein

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    If these flavors or products aren’t familiar, don’t let that intimidate you! The creaminess of the coconut milk and savory/sweet flavors of the garam masala seasoning will be a huge hit for your taste buds!