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Coconut chicken curry with basmati white rice and green peas in a bowl with a side of naan bread and a blue striped napkin in a napkin ring on the side.

Coconut Chicken Curry

confetti rice, mint chutney, naan

STARS

Every component of this fragrant dish is steeped in flavor, from the tandoori-roasted chicken breast to the coconut curry cooked with vindaloo spices and lemongrass. Ladle the curry over basmati rice made with peas, fried shallots, and cilantro, then top it all off with mint chutney and marinated chickpeas. Serve with naan bread, ready to dip, scoop, and devour.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Confetti Rice

  • 2 cups white basmati rice
  • ¼ cup chopped fresh cilantro
  • ½ cup frozen peas, thawed
  • ½ cup fried shallots
  • ¼ cup garlic chips 
  • Salt and pepper, to taste 

Spiced Chicken

  • ½ teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • 1 teaspoon cumin
  • 4 boneless, skinless chicken breasts, diced into 2-inch pieces
  • 1 tablespoon canola oil

Curry

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 lemongrass stalk, minced
  • 1 tablespoon yellow curry paste
  • 1 onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can full-fat coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 4 pieces naan

Cilantro Mint Chutney

  • ½ cup fresh cilantro
  • ¼ cup fresh mint
  • 2 tablespoons minced ginger
  • 1 Thai chile pepper
  • 1 lime, juiced
  • 1 tablespoon white sugar
  • ½ cup shredded, unsweetened coconut
  • ¼ cup water
  • ½ cup canola oil

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste
Directions
1
Preheat the oven to 400°F. 
2
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
3
Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper
4
Combine the spice rub for the chicken and coat the chicken in the spices and 1 tablespoon oil. Place on a baking sheet and roast until cooked through, 8-10 minutes. 
5
For the curry, heat 1 tablespoon oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes.  
6
Stir in the lime juice, remove the lime leaves, and purée with an immersion or regular blender until smooth. Fold in the roasted chicken. 
7
Combine all of the chutney ingredients except the oil in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. 
8
Combine the ingredients for the dill chickpeas in a small bowl. 
9
To serve, divide the confetti rice between plates. Top with chicken curry, cilantro mint chutney, dill chickpeas and serve with naan. 

Coconut Chicken Curry

confetti rice, mint chutney, naan

STARS

Every component of this fragrant dish is steeped in flavor, from the tandoori-roasted chicken breast to the coconut curry cooked with vindaloo spices and lemongrass. Ladle the curry over basmati rice made with peas, fried shallots, and cilantro, then top it all off with mint chutney and marinated chickpeas. Serve with naan bread, ready to dip, scoop, and devour.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Confetti Rice

  • 2 cups white basmati rice
  • ¼ cup chopped fresh cilantro
  • ½ cup frozen peas, thawed
  • ½ cup fried shallots
  • ¼ cup garlic chips 
  • Salt and pepper, to taste 

Spiced Chicken

  • ½ teaspoon ground ginger
  • 2 teaspoons smoked paprika
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • 1 teaspoon cumin
  • 4 boneless, skinless chicken breasts, diced into 2-inch pieces
  • 1 tablespoon canola oil

Curry

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 lemongrass stalk, minced
  • 1 tablespoon yellow curry paste
  • 1 onion, diced
  • ½ teaspoon turmeric
  • 1 15-ounce can full-fat coconut milk
  • 2 cups vegetable stock
  • 1 tablespoon brown sugar
  • 2 makrut lime leaves
  • 1 lime, juiced
  • 4 pieces naan

Cilantro Mint Chutney

  • ½ cup fresh cilantro
  • ¼ cup fresh mint
  • 2 tablespoons minced ginger
  • 1 Thai chile pepper
  • 1 lime, juiced
  • 1 tablespoon white sugar
  • ½ cup shredded, unsweetened coconut
  • ¼ cup water
  • ½ cup canola oil

Dill Chickpeas

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup chopped fresh dill
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste

Directions

1
Preheat the oven to 400°F. 
2
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
3
Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper
4
Combine the spice rub for the chicken and coat the chicken in the spices and 1 tablespoon oil. Place on a baking sheet and roast until cooked through, 8-10 minutes. 
5
For the curry, heat 1 tablespoon oil in a skillet, along with the garlic, ginger, lemongrass and curry paste. Cook, stirring, until fragrant, about 1-2 minutes. Add the onion and turmeric and cook until soft, about 5 minutes. Stir in the coconut milk, stock, brown sugar and lime leaves and bring to a boil. Simmer for 5 minutes.  
6
Stir in the lime juice, remove the lime leaves, and purée with an immersion or regular blender until smooth. Fold in the roasted chicken. 
7
Combine all of the chutney ingredients except the oil in a blender. Purée until smooth. Drizzle in the oil with the motor running until emulsified. 
8
Combine the ingredients for the dill chickpeas in a small bowl. 
9
To serve, divide the confetti rice between plates. Top with chicken curry, cilantro mint chutney, dill chickpeas and serve with naan.