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Creamy coconut chicken and rice

Creamy coconut chicken and rice is an easy and delicious weekday meal. Coconut, chicken & veggies are a great combination. Ready in less than half an hour.

Creamy coconut chicken and rice
25 minutes 4 people Main course
Creamy coconut chicken and rice

Ingredients

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  • 3 chicken fillets
  • 1/2 fresh coconut (or 2 large handfuls of grated coconut)
  • 150 gram fresh spinach
  • about 6 Dutch carrots
  • 1 chili pepper
  • about 1 thumb of fresh ginger root
  • 1 red bell pepper
  • 400 gram rice
  • 100 ml coconut cream (or use regular cream instead)
  • olive oil
  • pepper and salt to taste
Creamy coconut chicken and rice ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • medium-sized pan
  • grater


Preparation

25 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/creamy-coconut-chicken-and-rice


Preparation -- 15 minutes

FILL the medium-sized pan with water and salt and bring to a boil. PEEL the carrots and cut them into thin slices. CHOP the chili pepper into small pieces, with or without seeds depending on how hot you like your dish.

REMOVE the bell peppers seeds and cut them into medium-sized pieces. RINSE the fresh spinach and get rid of the hard stems. Grate the ginger root and coconut and set aside.

Remove any excess fat or muscle from the chicken fillets and chop them into bite-size pieces. COOK the rice according to the package. 

Creamy coconut chicken and rice
Creamy coconut chicken and rice

Finishing the creamy coconut chicken and rice -- 10 minutes

HEAT olive oil in the large skillet and add the chicken pieces. COOK them 2-3 minutes and then add in the carrot slices and bell pepper pieces.

COOK 5 minutes more and then add in the spinach, chopped chili pepper, grated coconut and ginger root. When the spinach is cooked enough, pour in the (coconut) cream and season with pepper and salt.

DRAIN the rice and serve with the chicken mixture. Enjoy!


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