Sheet Pan Curry Chicken & Vegetables with Creamy Coconut Rice
Customer Favorite

Sheet Pan Curry Chicken & Vegetables

with Creamy Coconut Rice

40 MIN
2 Servings
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From the Test Kitchen

Baked chicken gets a vibrant lift from a coating of spicy yellow curry paste and cooling coconut milk. It’s complemented by sides of dressed cabbage and peppers—roasted on the same sheet pan as the chicken—and creamy jasmine rice cooked with more coconut milk.

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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Sheet Pan Curry Chicken & Vegetables with Creamy Coconut Rice
Title
time-saving
tips & techniques
Prepare the chicken & vegetables:
1 Prepare the chicken & vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a large bowl, combine the curry paste, 1 tablespoon of olive oil, and 2 tablespoons of coconut milk (shaking the can before opening and reserving the remaining coconut milk). Whisk until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add to the bowl of coconut milk-curry paste mixture; turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan.

Bake the chicken & vegetables:
2 Bake the chicken & vegetables:

Bake the prepared chicken and vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the baked chicken to a cutting board.

Make the coconut rice:
3 Make the coconut rice:

While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and the remaining coconut milk; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until most of the coconut milk has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Dress the vegetables:
4 Dress the vegetables:

In a large bowl, combine the roasted vegetables and ponzu sauce. Season with salt and pepper to taste.

Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken with the coconut rice and dressed vegetables. Enjoy!

Tips from Home Chefs

Prepare the chicken & vegetables:
1 Prepare the chicken & vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; large dice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then quarter lengthwise. Place the prepared vegetables on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. In a large bowl, combine the curry paste, 1 tablespoon of olive oil, and 2 tablespoons of coconut milk (shaking the can before opening and reserving the remaining coconut milk). Whisk until smooth. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Add to the bowl of coconut milk-curry paste mixture; turn to thoroughly coat. Place the coated chicken on the other side of the sheet pan.

2 Bake the chicken & vegetables:

Bake the prepared chicken and vegetables 19 to 21 minutes, or until the chicken is cooked through and the vegetables are tender when pierced with a fork. Remove from the oven. Transfer the baked chicken to a cutting board.

Bake the chicken & vegetables:
Make the coconut rice:
3 Make the coconut rice:

While the chicken and vegetables bake, in a small saucepan, combine the rice, a big pinch of salt, and the remaining coconut milk; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 21 to 23 minutes, or until most of the coconut milk has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

4 Dress the vegetables:

In a large bowl, combine the roasted vegetables and ponzu sauce. Season with salt and pepper to taste.

Dress the vegetables:
Slice the chicken & serve your dish:
5 Slice the chicken & serve your dish:

Slice the baked chicken crosswise. Serve the sliced chicken with the coconut rice and dressed vegetables. Enjoy!

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