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 Time

10 mins

Cook Time

20 mins

servings

Made With:

Free Range Boneless Skinless Chicken Breast Fillets

Ingredients

• 14 oz of Foster Farms Free Range Boneless Skinless Chicken Breast Fillets, diced in cubes
• 1 1/2 Tbsp Corn Oil
• 1 ½ 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 Tbsp Curry Powder
• 1/2 Cup Chicken or Vegetable Stock
• 1 Tbsp Kosher Salt
• 1/4 tsp Black Pepper
• 4 Cups Cooked Basmati Rice
• 1 Scallion (Green Onion), thinly sliced
• 1/4 Cup Fresh Cilantro Leaves

Directions

Heat oil in a saucepan on 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.

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.

Serve the lemon chicken curry and vegetables over cooked rice. Garnish with green onion and cilantro.

Serving suggestion: Serve with warmed pita bread and mango chutney.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°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.