Coconut Curry Chicken

Coconut Curry Chicken


Let’s head to the tropics with this curried chicken dish that simmers in coconut milk, onions, tomatoes, and peas. It will include rice and be packaged in a plastic bag. – Gluten Free.

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Cooking Instructions:

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook the rice as directed. Meanwhile, in a large skillet, cook the contents of the chicken bag over a medium heat for 5-6 minutes on each side. Add the contents of the tomato bag and stir to combine. Cover and simmer on a low heat for 30 minutes, until your meat thermometer reads 165 degrees. Spoon it over the cooked rice.

Rice – Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.

Serving Suggestions:

Serve with a side salad.

Coconut Curry Chicken nutrition label

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