Lemon Curry Chicken with Basmati Rice

Lemon Curry Chicken with Basmati Rice is the perfect dish for your table. Juicy chicken is packed with flavor paired with diced veggies.

Prep: 10 min | Cook: 20 min | Yield: 4 servings

Ingredients

• 14 ounces Foster Farms Free Range Simply Raised Chicken Breast Fillets, diced in cubes
• 1 1/2 tablespoons corn oil
• 1 1/2 cups diced butternut squash
• 1/2 cup diced white onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/4 cup chardonnay or other dry white wine
• 1/2 cup raisins
• 1 cup coconut milk
• 1 1/2 tablespoons curry powder
• 1/2 cup chicken or vegetable stock
• 1 tablespoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups cooked basmati rice
• 1 scallion (green onion), thinly sliced
• 1/4 cup fresh cilantro leaves

Instructions

1. Heat oil in a saucepan over high heat. When the oil is hot, carefully pour the chicken, butternut squash, onion, carrots, celery and wine into the pan. Cook for approximately 7 minutes, stirring occasionally.
2. Reduce heat to medium and then add the raisins, coconut milk, curry powder, stock, salt and pepper. Cook for approximately 6 to 8 more minutes, stirring occasionally, until vegetables are tender and chicken is cooked through. The internal temperature of the center of the thickest piece of chicken should reach 165 degrees F. Always use a meat thermometer to determine the temperature.
3. Serve the lemon chicken curry and vegetables over cooked rice.
4. Garnish with green onion and cilantro.
5. Serve with warmed pita bread and mango chutney.

Notes

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165 degrees F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY. See our Internal Temperature Guide for more information.

To eliminate the 10 minute prep time, which is basically for peeling and cutting vegetables, you can find carrots, onion, celery and butternut squash that are already peeled, diced and ready to cook at most major supermarkets;. You can also substitute additional chicken stock for the wine. This recipe can be prepared ahead of time, keeping rice and curry separated and reheating them in a microwave.

Attribution

Recipe and photo used with permission from: Foster Farms