4 skinless, boneless chicken breasts, cut into strips
2 tsp five-spice powder
Instructions
In a medium saucepan, bring 3 1/4 cups salted water to boil. Add the rice, bring to a simmer, cover and cook for 20 minutes.
Meanwhile, in a small saucepan, heat 1 tbsp olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 mins. Toss together the chicken, five-spice powder and 1/2 tsp each salt and pepper.
In a large heavy skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Increase the heat to high and stir fry the chicken until just cooked through, about 6 mins. Stir in the coconut curry sauce. Serve over the rice.
Originally Submitted
1/2/2010
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