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Curry Chicken & Rice

This is a dish that we’ve been making for years because it is THAT good that you want to keep it around. B has the recipe memorized. So, so delicious, I usually end up eating the leftovers cold the next day because I don’t want to wait to warm them up. This is definitely a dish you need to try! We triple the sauce recipe because, well, that’s just the way we like it. Saucy. :)

 

Curry Chicken & Rice | a kitchen cafe

 

 

Cook time: 30 minutes

serves: 4

 

2 tbsp soy sauce

1 tbsp finely chopped cilantro

1 tbsp honey

1/2 tsp organic cornstarch

1 tsp curry

1 tsp toasted sesame oil (it will be dark in color)

1 clove garlic, minced

1/8 tsp red pepper flakes

1 tbsp oil

1 large red pepper, diced

3 green onions, chopped

2 cups grilled chicken, cubed

2 cups cooked jasmine rice

 

Grill chicken. Cube and set aside.

In a large cast iron skillet, saute red pepper in regular oil for 3-4 minutes until soften slightly.

Add sauce ingredients to skillet and mix. Add chicken and green onions, mixing with the sauce.

Cook for 4-5 minutes and then serve over rice.

 

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