curried-chicken-garlic-golden-rice

Easy Recipes

Curried Chicken & Garlic Golden Rice

Coating frozen, thin-sliced chicken breasts in a curry-ginger yogurt sauce ensures your dinner will be loaded with flavor. Paired with garlicky curried rice, spinach, and bright and crunchy quick-pickled red onions, this easy weeknight dinner checks all our boxes.

Ingredients

  • 1 medium red onion
  • Juice of 1 lime
  • Kosher salt
  • 1/4 c. extra-virgin olive oil
  • 3 garlic cloves, grated
  • tsp. 3" piece ginger, grated
  • 2 1/2 tbsp. curry powder
  • 1 can coconut milk (15 oz.)
  • 1 c. uncooked white basmati rice, rinsed
  • 2 c. packed fresh spinach 
  • 2/3 c. plain Greek yogurt
  • 1/2 tsp. cayenne pepper (optional)
  • 4 Tyson® Individually Frozen Boneless Skinless Chicken Breasts
  • 1/4 c. cilantro leaves, for serving

Directions

  1. Step 1Thinly slice 1/4 of the onion and place in a medium bowl. Add lime juice, season with salt, and stir to combine. Use the back of a spoon to crush the onions against the side of your mixing bowl. (This will allow them to pickle more quickly.) Chop the remaining onion and set aside.
  2. Step 2In a medium saucepan over medium heat, heat 2 tablespoons oil. Add chopped onion and cook, stirring frequently, until soft, about 6 minutes. Add half the garlic, half the ginger, and 1 tablespoon of the curry powder, and cook until fragrant, 1 minute more. Add coconut milk and bring up to a simmer; then add rice. Bring to a low simmer, cover and cook until rice is tender, 15 to 17 minutes. When rice is cooked, fold in spinach until wilted.
  3. Step 3Meanwhile, in a large bowl, whisk yogurt, remaining garlic, ginger, and curry powder, and cayenne, if using, until combined. Season with 1/2 teaspoon kosher salt, and use a small spatula or pastry brush to spread yogurt mixture all over frozen chicken breasts. 
  4. Step 4In a 10" or 12” high-sided skillet over medium heat, heat remaining oil. Add chicken and sear until lightly golden, 10 minutes per side, until internal temperature reaches 165°. Remove from heat and let rest 5 minutes before slicing. Divide rice and chicken between 4 bowls and top with the lime-pickled onions. Garnish with cilantro before serving.