Coconut Curry Chicken Recipe

Ingredients

1 1/2 c. white rice
2 tsp. curry powder
One 13.5 oz. can coconut milk
4 skinless, boneless chicken breasts, cut into strips
2 tsp. five-spice powder

Preparation

Step 1

In a medium saucepan, bring 3 1/4 cups of salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 Tb. olive oil over medium heat, stir in the curry powder and cook for one minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five-spice powder and 1/2 tsp. each salt and pepper. In a large, heavy skillet, heat 2 Tb. olive oil over medium high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.