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Coconut-Curry Chicken

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  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tsp. curry powder, divided
  • 2 Tbsp. vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper
  • 1 clove garlic
  • 1 can (14 oz.) lite coconut milk
  • 1 package Knorr® Rice Sides™ - Chicken flavor
  • 2 Tbsp. chopped fresh cilantro

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Season chicken with 1 teaspoon curry powder.
  • 2 Heat 1 tablespoon oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.
  • 3 Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and remaining 1 teaspoon curry, stirring frequently, until vegetables are tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir coconut milk and Knorr® Rice Sides™ - Chicken flavor. Bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Stir in chicken; heat through. Remove from heat and sprinkle with cilantro.