Chicken Curry Bar
Lilly & Audrey Andrews
The great thing about a curry bar is that there’s something for everyone,
so even picky eaters are happy!
Hands-On Time: 19 minutes Total Time: 34 minutes Serves: 8
(serving size: ½ cup rice, about ¾ cup curry mixture)
1 1⁄3 cups uncooked dry brown rice
½ cup coconut strips or flakes
½ cup slivered almonds
3 green onions
½ cup golden raisins
½ cup dried banana chips
¼ cup chopped fresh cilantro leaves
8 lime wedges
2 pounds skinless, boneless chicken thighs
1 large onion
2 garlic cloves
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon salt
1 cup fat-free, lower-sodium chicken broth
1 cup light coconut milk
½ teaspoon red pepper flakes
¼ cup mint leaves
Cook Rice: Cook rice according to package directions. Remove from heat.
Cover to keep warm.
Prepare Toppings: Heat a small skillet over medium heat. Add coconut and
toast for 1 to 2 minutes or until mostly golden brown, stirring frequently. Place
in a small serving bowl. Set aside. Return skillet to medium heat. Add almonds
and toast for about 3 minutes or until golden, stirring frequently. Place in another
small serving bowl. Set aside. Trim green onions, then stack and cut crosswise
into thin slices. (You should have about ½ cup sliced onion.) Place in another small
serving bowl. Set aside.
raisins, banana chips, cilantro and lime wedges. Set all aside until ready to
serve.
Prepare Curry Ingredients: Cut chicken into 1-inch-thick slices. Set aside.
Cut onion in half through stem end. Place halves, cut sides down, on cutting
board. Beginning at stem end, cut onion into thin slices. Mince garlic.
Cook Curry: Heat coconut oil in a large sauté pan over medium-high
heat. Add onion and garlic, and sauté for 5 minutes or until beginning to
caramelize, stirring often. Add chicken, curry powder and salt. Stir to
evenly coat chicken with curry powder. Cook for 7 minutes or until chicken
is cooked throughout, stirring occasionally. Add chicken broth, coconut
milk, and red pepper flakes and bring to a boil. Reduce heat to medium-low
and simmer for 15 minutes or until sauce has thickened slightly, stirring
occasionally.
Serve Curry: Just before serving, stack mint leaves,
roll up tightly, and thinly slice
crosswise into chiffonade.
Place mint into a small
serving bowl. Arrange
serving bowls with
toppings. To serve,
spoon ½ cup rice into
each of 8 individual
shallow bowls and top
each serving with about
¾ cup chicken curry.
Serve immediately, allowing
guests to add toppings of
their choice.
 |
| Chicken Curry Bar |
Chicken Curry Bar
The great thing about a curry bar is that there’s something for everyone,
so even picky eaters are happy!
Hands-On Time: 19 minutes Total Time: 34 minutes Serves: 8
(serving size: ½ cup rice, about ¾ cup curry mixture)
Ingredients
1 1⁄3 cups uncooked dry brown rice
½ cup coconut strips or flakes
½ cup slivered almonds
3 green onions
½ cup golden raisins
½ cup dried banana chips
¼ cup chopped fresh cilantro leaves
8 lime wedges
2 pounds skinless, boneless chicken thighs
1 large onion
2 garlic cloves
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon salt
1 cup fat-free, lower-sodium chicken broth
1 cup light coconut milk
½ teaspoon red pepper flakes
¼ cup mint leaves
DIRECTIONS
Cook Rice: Cook rice according to package directions. Remove from heat.
Cover to keep warm.
Prepare Toppings: Heat a small skillet over medium heat. Add coconut and
toast for 1 to 2 minutes or until mostly golden brown, stirring frequently. Place
in a small serving bowl. Set aside. Return skillet to medium heat. Add almonds
and toast for about 3 minutes or until golden, stirring frequently. Place in another
small serving bowl. Set aside. Trim green onions, then stack and cut crosswise
into thin slices. (You should have about ½ cup sliced onion.) Place in another small
serving bowl. Set aside.
raisins, banana chips, cilantro and lime wedges. Set all aside until ready to
serve.
Prepare Curry Ingredients: Cut chicken into 1-inch-thick slices. Set aside.
Cut onion in half through stem end. Place halves, cut sides down, on cutting
board. Beginning at stem end, cut onion into thin slices. Mince garlic.
Cook Curry: Heat coconut oil in a large sauté pan over medium-high
heat. Add onion and garlic, and sauté for 5 minutes or until beginning to
caramelize, stirring often. Add chicken, curry powder and salt. Stir to
evenly coat chicken with curry powder. Cook for 7 minutes or until chicken
is cooked throughout, stirring occasionally. Add chicken broth, coconut
milk, and red pepper flakes and bring to a boil. Reduce heat to medium-low
and simmer for 15 minutes or until sauce has thickened slightly, stirring
occasionally.
Serve Curry: Just before serving, stack mint leaves,
roll up tightly, and thinly slice
crosswise into chiffonade.
Place mint into a small
serving bowl. Arrange
serving bowls with
toppings. To serve,
spoon ½ cup rice into
each of 8 individual
shallow bowls and top
each serving with about
¾ cup chicken curry.
Serve immediately, allowing
guests to add toppings of
their choice.
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