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Stir-Fried Curry Chicken & Vegetables
over Creamy Coconut Rice
30 MIN
4 Servings
From the Test Kitchen
Bright, warming flavors in our stir-fry, like fragrant Vadouvan curry powder and spiced tomato chutney, are perfectly tempered by our side of rice—cooked with coconut milk until irresistibly creamy. It’s all topped with a garnish of crunchy roasted peanuts for contrast.
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NutritionPER SERVING
-
Calories610 Cals (est.)
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fresh
ingredients
Title
-
1⅛ lbs Chopped Chicken Breast
- 1¾ cups Light Coconut Milk
- 1 cup Jasmine Rice
- 1 Yellow Onion
- 10 oz Baby Bok Choy
- 2 cloves Garlic
- 3 Tbsps Roasted Peanuts
-
2 oz Sliced Roasted Red Peppers
-
2 Tbsps Savory Tomato Chutney
- 2 Tbsps Crème Fraîche
- 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. If necessary, peel 2 cloves of garlic; roughly chop. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Roughly chop the peppers. Roughly chop the peanuts.
2
Cook the rice:
In a small pot, combine the rice, coconut milk (shaking the can before opening), a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Start the stir-fry:
Once the rice has cooked about 10 minutes, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables are softened and the chicken is cooked through.
4
Finish the stir-fry & serve your dish:
Add the chopped bok choy to the pan. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the chopped peppers, tomato chutney, and crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry and chopped peanuts. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. If necessary, peel 2 cloves of garlic; roughly chop. Combine in a bowl. Cut off and discard the root end of the bok choy; roughly chop the leaves and stems. Roughly chop the peppers. Roughly chop the peanuts.
2
Cook the rice:
In a small pot, combine the rice, coconut milk (shaking the can before opening), a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Start the stir-fry:
Once the rice has cooked about 10 minutes, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the curry powder; toss to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until the vegetables are softened and the chicken is cooked through.
4
Finish the stir-fry & serve your dish:
Add the chopped bok choy to the pan. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the chopped peppers, tomato chutney, and crème fraîche; stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry and chopped peanuts. Enjoy!
Tips from Home Chefs