|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|4 tbsp||Ready prepared butter chicken curry paste|
|1 can||Compliments Coconut milk|
|1 1/2 cups||Uncle Ben’s Bistro Express - Basmati rice|
|1/2 cup||Toasted shredded coconut, divided|
|1||Lime, zested and juiced|
PLACE chicken breast in a large re-sealable plastic bag or a shallow dish. Add curry paste and massage into chicken to coat. Refrigerate for at least 30 minutes or up to 4 hours.
PREHEAT BBQ to medium-high. Lightly oil the grill. Cook chicken for 8-10 minutes per side or until evenly char-grilled and the internal temperature reaches 165°F (74°C).
MEANWHILE, bring coconut milk, water and salt to a boil in a medium saucepan. Add rice and half the coconut. Reduce heat to low and cook covered for 15 minutes. Remove from heat and let stand, covered for 5 minutes longer. Fluff with a fork. Season to taste with salt. Stir in lime zest, juice and cilantro leaves. Serve rice sprinkled with the remaining coconut alongside the butter chicken.
Serve with mango chutney and grilled naan bread.
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