Red Curry Chicken With ‘faux Saffron’ Rice Recipe

Posted by

Rate It!

Red Curry Chicken With ‘faux Saffron’ Rice

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp red curry paste
2 tbsp greek yogurt
2 tsp red chili sauce ( sriracha)
4 chicken breasts
2 tsp salt
1 tsp pepper
1 tbsp extra virgin olive oil
2 tbsp shallots, diced
2 tsp garlic, minced
2 cups jasmine rice
2 1/2 cups chicken stock
1 tbsp curry powder
1 tbsp turmeric
2 tbsp salt
1 tbsp pepper
1 tbsp flat leaf parsley, finely chopped
2 tbsp greek yogurt
1 tsp fresh ginger, finely diced

Directions:

Marinade: Mix the curry paste, yogurt and Sriracha together. Add to a large plastic bag. Add chicken breasts. Rub marinade around chicken until thoroughly coated. Refrigerate 2 hours, up to overnight.
Preheat oven to 425 degrees. Remove chicken from plastic bag and place on a cooling rack. Place the cooling rack on top of a baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until chicken is fully cooked.
For the rice, add olive oil to a large pot over medium heat. Add shallot and garlic; cook until translucent. Add rice to the pot and toast in the olive oil until a light brown color develops, about 5 minutes.
Add curry powder, turmeric, salt and pepper. Toss around to coat rice and toast for about 1 minute. Add chicken stock and bring to a boil. Reduce to a simmer, cover and cook 14-17 minutes.
For garnish, mix Greek yogurt and ginger. Salt and pepper, if needed.
Add a ladle of rice to a large bowl and top with one chicken breast. Add one small spoonful of ginger yogurt in the center of the chicken and sprinkle the whole plate with parsley.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	627.48 Kcal (2627 kJ)
Calories from fat	115.64 Kcal
		% Daily Value*
Total Fat	12.85g	20%
Cholesterol	11.39mg	4%
Sodium	5008.08mg	209%
Potassium	353mg	8%
Total Carbs	112.45g	37%
Sugars	4.07g	16%
Dietary Fiber	2.36g	9%
Protein	13.83g	28%
Vitamin C	6mg	10%
Vitamin A	0.1mg	2%
Iron	2.5mg	14%
Calcium	53.3mg	5%

Amount Per 100 g
Calories	186.13 Kcal (779 kJ)
Calories from fat	34.3 Kcal
		% Daily Value*
Total Fat	3.81g	20%
Cholesterol	3.38mg	4%
Sodium	1485.53mg	209%
Potassium	104.71mg	8%
Total Carbs	33.36g	37%
Sugars	1.21g	16%
Dietary Fiber	0.7g	9%
Protein	4.1g	28%
Vitamin C	1.8mg	10%
Iron	0.8mg	14%
Calcium	15.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

San Francisco Seafood Stew

Extra virgin olive oil, Shallot, thinly sliced and 16 more..
Black Pasta in a Pink Gorgonzola Sauce

Black squid ink pasta, Extra virgin olive oil and 11 more..
Spinach Pappardelle

Dried pappardelle pasta or 500 g other long pasta, Butter and 12 more..
Artichokes with Pork Sausage, Lemon and Sage (Tyler Florence)

Handful fresh parsley, Garlic cloves, Bay leaves and 14 more..
Chicken Satay with Peanut Sauce

Plump lemongrass stalks , bottom 8 inches only, outer lay... and 23 more..
Spicy Vegetable Tagine with Couscous

Extra-virgin olive oil, Onion, chopped and 13 more..
Mussels in Curry Cream Sauce

Minced shallots, Minced garlic, Dry white wine and 6 more..
Heart and Soul Black Bean Soup

Extra virgin olive oil, Shallot, chopped, approx 1/4 cup and 10 more..