Oven-Ready Chili Coconut Curry Chicken

Name: Oven-Ready Chili Coconut Curry Chicken with Carrot-Speckled Rice (trays included)
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 Rice; 10 oz Chicken Breast; 4 oz Carrot; 1 oz Sweet Thai Chili Sauce; 2 unit Oven-Ready Tray; 1 unit Chicken Stock Concentrate; 1 tbsp Curry Powder; 1 Milk; 1 Lime; 1/4 oz Cilantro; 1 tbsp Butter, tbsp; tsp Salt, tsp; 1 tsp Granulated Sugar, tsp; tsp Black Pepper, tsp

with Carrot-Speckled Rice (trays included)

By Recipe0 System

We can never resist a creamy, aromatic coconut curry, which is why we were over the moon when our chefs created this version. It’s got tender chicken breast strips in a creamy, spicy, sweet, and savory sauce, all served over carrot-speckled rice with fresh cilantro and lime juice for brightness. The best part? It’s ready in just 25 minutes from start to finish—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. Talk about a dinner winner!

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Rice
10 oz Chicken Breast
4 oz Carrot
1 oz Sweet Thai Chili Sauce
2 unit Oven-Ready Tray
1 unit Chicken Stock Concentrate
1 tbsp Curry Powder
1 Milk
1 Lime
1/4 oz Cilantro
1 tbsp Butter, tbsp
tsp Salt, tsp
1 tsp Granulated Sugar, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce.

Pat chicken* dry with paper towels; place in 1 aluminum tray (divide between 2 trays for 4 servings).

In a large bowl, combine coconut milk, curry powder, chili sauce, stock concentrate, ½ tsp sugar (1 tsp for 4), and a big pinch of salt. Pour over chicken and stir until evenly coated.
2

Open rice packet; add rice to remaining aluminum tray (divide between remaining 2 trays for 4 servings). Break up grains and spread into an even layer, then top with half the carrots (all for 4). Sprinkle with 2 TBSP water and top with 1 TBSP butter (for 4, use 2 TBSP water and 1 TBSP butter per tray). Cover with foil. TIP: Place trays on a baking sheet to make them easier to handle.

Place trays on middle rack; bake until chicken is cooked through and carrots are tender, 15-20 minutes.
3

Meanwhile, quarter lime. Pick cilantro leaves from stems; roughly tear leaves.
4

Stir a squeeze of lime juice into chili coconut curry chicken. TIP: The sauce may have separated a bit; simply stir and it will come back together.

Stir carrots and rice together; season generously with salt and pepper.

Divide carrot-speckled rice between shallow bowls and top with chili coconut curry chicken. Garnish with torn cilantro. Serve with remaining lime wedges on the side.

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