Coconut Chicken with Rice and Green Beans, folks! A delightful mix of flavours that is sure to trigger a tastebud party. Its creamy chicken, fragrant rice and crisp, fresh green beans make it a feast of distinction. Perfect for family get-togethers, small parties or even just a mid-week treat. I’ve received rave feedback for this dish. It’s savoury with a hint of sweetness – a combo that you would love.
Cooking this dish isn’t complicated either. Just commit a bit of time and love, and you’re good to go. The delicate aroma of coconut perfectly complements the tender chicken and perfectly cooked rice, making every bite a surprise.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 4 servings
Now, let’s dive straight into the recipe.
Ingredients & Equipment You’ll Need
Ingredients:
- 500g boneless chicken
- 1 cup green beans
- 2 cups coconut milk
- 4 cups of rice
- 1 onion chopped
- 2 cloves of garlic minced
- 3 tablespoons curry powder
- Salt and pepper to taste
Equipment:
- Large frying pan or Wok
- Rice cooker or Pot
The coconut milk will give our dish its soft creamy flavour. Be sure to use full-fat coconut milk for the best results. The curry powder adds that little spicy kick which complements the coconut flavour beautifully. As for substitutes, you can replace green beans with asparagus or peas.
How To Make Coconut Chicken with Rice and Green Beans
1. Start by preparing your ingredients. Chop the onions and garlic, cut the chicken into chunks and trim the green beans.
2. Once prepared, heat some oil in your wok. Add the onions and garlic and saut�� until they become fragrant but not burnt.
3. Now, toss in the chicken chunks and cook until they’re nicely browned.
4. Add in the curry powder, salt and pepper. Stir well to ensure that the chicken is evenly coated.
5. It’s time for the coconut milk. Pour it in, cover your wok and let the chicken simmer on low heat for about 15 minutes.
6. While the chicken is simmering, cook your rice as you normally would.
7. For the green beans, you can either steam them or saut�� them quickly in a pan. Your choice!
8. Once everything is cooked, plate up. The coconut chicken goes on top of the rice, and the green beans are on the side.
Tips For The Best Results
- Use full-fat coconut milk for a creamier texture.
- Don���t skip on the curry powder. It adds a necessary contrast to the coconut flavour.
Storage Tips
- Store your leftovers in an air-tight container and they can last up to 3 days in the fridge.
- Avoid freezing this dish as the coconut milk may solidify and change the texture of the sauce.
Frequently Asked Questions
Q: Can I use a different type of meat?
A: Yes, turkey or pork could work well too.
Q: Can I use low-fat coconut milk?
A: You can, but the sauce might be less creamy.
Q: How spicy is this dish?
A: It���s mildly spicy. You can adjust the quantity of curry powder to control the spice level.
Q: Can I use a different type of vegetable?
A: Absolutely. Asparagus or peas could be a good alternative.
Q: Can I freeze the leftovers?
A: It���s not recommended. The coconut milk can alter the texture when frozen and reheated.
Nutritional Facts of Coconut Chicken with Rice and Green Beans
This dish contains approximately 550 calories per serving, providing a good balance of protein, carbohydrates and fats. Please note that this may vary depending on the specific brands of ingredients you use.
Are you ready to start cooking? Imagine your friends and family devouring around a plateful of Coconut Chicken with Rice and green beans. It���s heart-warming, right? Don���t wait any longer. Get the stove fired up and show off your cooking chops. Bon App��tit!
0 Comments