Saturday, May 26, 2018

Indian Chicken with Coconut Lime Rice

I was looking for a recipe that was a bit different from my usual thing.  This one looked pretty good, not too difficult and so I made a few changes and really liked it. My husband said he really liked it and he rarely does that unless it is a fab recipe.


Indian Chicken with Coconut Lime Rice

1 cup jasmine rice
1 can unsweetened coconut milk
1/2 cup cilantro leaves, plus a bit more for garnish
2 limes
2 Tablespoons olive oil, divided use
4 chicken cutlets or 2 split chicken breasts
2 Tablespoons curry, or to taste
1/2 cup shredded coconut, lightly toasted
1/2 cup chopped peanuts
salt and pepper to taste
4 cups baby spinach, optional


I chopped and toasted everything first.  The rice and chicken both cook pretty quickly, so I wanted everything in place before I started.


The shredded coconut goes from not quite toasty to burnt within a minute, so watch it closely.  I toasted them in a toaster oven at 300┬║ for 3 to 5 minutes.  The first batch burned.  Coarsely chop the peanuts.  Coarsely chop the cilantro.


Zest one lime and the squeeze out the juice.  Slice the other lime into wedges.


If you have a rice cooker, place the rice, coconut milk and cilantro and cook until it beeps.  I don't have one, so I put the rice, coconut milk and cilantro in a sauce pan and heated it until it just started to bubble on the sides, stirring frequently.


Lower the heat, cover and cook 10 to 15 minutes, or until the rice absorbs all the milk, but it is still moist.


Remove from heat and add the lime juice and zest and fluff with a fork.


While the rice is cooking, sprinkle salt and pepper and the curry on the cutlets.  Heat 1 Tablespoon of olive oil in a large fry pan.  Add the cutlets and sear on both sides.  It will take about 3 minutes on each side.


Remove the chicken and set aside.  If you choose to have the spinach, heat the second Tablespoon of olive oil in the same pan and then add the spinach.    Saute the  spinach until wilted.  It will only take a few minutes.


You can chop the cooked spinach and add it to the rice. I chose to serve it on the side.


Serve the cutlets on or next the rice with the spinach.  Sprinkle the toasted coconut and chopped peanuts on top. Sprinkle the reserved cilantro over it all.

This meal looks exotic and difficult, but it really isn't.  It was delicious and not the usual thing, so I was thrilled.


1 comment:

  1. Another delicious looking recipe, Rebecca, and, of course, this must be healthy with that added spinach!