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Curried Chicken

Curried Chicken with Coconut-Lime Rice and Roasted Fall Vegetables

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This recipe is just as fun to make with others as it is to eat. Jasmine rice is cooked in coconut milk for slightly sweet, nutty complexity. It's served with curry-rubbed chicken and a bounty of roasted fall vegetables: Brussels sprouts, cauliflower, and carrots. Enlist a friend to stir a little lime zest into the rice and make a tangy, creamy coconut-lime drizzle for the finished plates.

  • < 600 Calories
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 590
  • Protein 34g
  • Total Carb 57g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lite coconut milk
    • 1 can
    • lite coconut milk
  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • carrots
    • 4 ounces
    • carrots
  • cauliflower florets
    • 4 ounces
    • cauliflower florets
  • lime
    • 1
    • lime
  • shredded Brussels sprouts
    • 6 ounces
    • shredded Brussels sprouts
  • vindaloo curry paste
    • 1 tablespoon
    • vindaloo curry paste
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • cilantro
    • 1/8 ounce
    • cilantro

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Cook coconut rice

    Cook coconut rice

    Preheat oven to 450ºF. Open coconut milk. Reserve ¼ cup coconut milk in a small bowl; pour remainder into a small pot, then add rice, ¼ cup water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, until Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Cut carrots crosswise on a diagonal into ½-inch slices. Cut cauliflower into 1 inch–wide florets, if needed. If you have a zester and want to infuse your coconut rice with even more flavor, zest up to ½ lime, then halve; cut 1 half into wedges for serving.

  3. Roast vegetables

    Roast vegetables

    Line a baking sheet with foil. On prepared sheet, toss Brussels sprouts, carrots, and cauliflower with half of curry paste (reserve remainder for the next step), 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired to coat—this is a great task for a friend. Arrange in a single layer; roast, stirring halfway through, until vegetables are tender and beginning to brown, 15-18 minutes total.

  4. Cook chicken

    Cook chicken

    While vegetables roast, pat chicken dry with paper towel. Season all over with remaining curry paste, ½ teaspoon salt, and pepper as desired; rub in seasoning. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest.

  5. Finish rice and make sauce

    Finish rice and make sauce

    While chicken cooks, fluff coconut rice with a fork, then stir in lime zest (if using)—this is another great task for a friend. To bowl with reserved ¼ cup coconut milk, stir in juice of ½ lime, ¼ teaspoon salt, and pepper as desired. Finely chop cilantro leaves and stems.

  6. Plate curried chicken

    Plate curried chicken

    Divide coconut-lime rice between serving plates. Top with roasted fall vegetables, then curried chicken. Drizzle coconut-lime sauce over everything. Garnish with cilantro and serve with lime wedges for squeezing over. Dig in!

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