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Coconut Curry Chicken and Rice Recipe

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This recipe for Coconut Curry Chicken and Rice is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tsp. ground cumin
1 tsp. salt
1 pkg of curry, Golden Curry brand, medium (it won't be spicy)
1 13 1/2 oz. can unsweetened coconut milk
1 cube chicken bouillon with 1 1/2 c. water
1 1/2 c. bias-sliced carrots
3/4 c. chopped onion
2 cloves garlic, minced

6 chicken breasts or thighs

1 1/2 c. uncooked rice

Directions:
Directions:
Preheat oven to 375º.

Melt package of curry in coconut milk, add cumin, salt, and chicken bouillon water. After melted add raw vegetables.

Spread rice in oiled 9x13 pan. Place chicken on top of rice and pour curry mixture over whole pan.

Bake at 375º for 1 hour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
After hearing about Brenda's Crockpot Chicken Coconut Curry I really want to try some but have a hard time making crockpot recipes because we are gone for 12 hrs a day. So I decided to make a simpler version in the oven. It is basically the same idea as Mom's Chicken Casserole thats also in this book! I love this curry version its awesome!

 

 

 

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