Spiced Tomato & Coconut Chicken

with Garlic Rice

30 MIN

2 Servings

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From the Test Kitchen

This quick Indian recipe gets its long-simmered flavor from a special flavor-packed sauce, which combines sweet tomatoes, tart tamarind, spicy chiles, and more. Before cooking our chicken, we’re coating it with curry powder for even more dynamic flavor—all balanced by sweet coconut milk and fluffy jasmine rice.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
1¾ cups Light Coconut Milk
½ cup Jasmine Rice
2 cloves Garlic
1 Zucchini
2 tsps Vadouvan Curry Powder
2 Tbsps Tomato-Chili Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Halve the zucchini lengthwise; cut crosswise into 1/4-inch-thick pieces.

2 Cook the rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork. Cover to keep warm.

3 Cook the chicken:

While the rice cooks, pat the chicken dry with paper towels. Place in a medium bowl. Season with salt, pepper, and the curry powder; toss to coat. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the zucchini:

While the rice continues to cook, add the sliced zucchini to the pan of reserved fond. (If the pan seems dry, add a drizzle of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned. Shaking the can before opening, add the coconut milk (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 6 to 8 minutes, or until the zucchini is softened and the liquid is slightly reduced in volume.

5 Finish & serve your dish:

Add the tomato-chili sauce and cooked chicken to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Turn off the heat and season with salt and pepper to taste. Serve the finished chicken and sauce with the cooked rice. Enjoy!