sri-lankan

Roasted Coconut Chicken Curry with Red Rice

This roasted dish pairs red rice, dry with chicken breast, diced, coconut milk and grated coconut, unsweetened. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

49 g Carbohydrates

39 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

44g red rice, dry 161 kcal
107g chicken breast, diced 113 kcal
94g coconut milk 185 kcal
16g grated coconut, unsweetened 106 kcal
6g coconut oil 53 kcal
44g yellow onion, finely chopped 18 kcal
4g Sri Lankan curry powder 12 kcal
9g lime juice 3 kcal
1g salt 0 kcal

Cooking instructions

red ricesalt
Rinse the red rice and cook in a small pot with 300 ml water and salt until tender, 25 to 35 minutes. Cover and keep warm.
red ricegrated coconut
While rice cooks, toast the grated coconut in a dry pan over medium heat until deep golden brown and nutty, 4 to 6 minutes. Remove to a bowl.
chicken breastgrated coconutcoconut oilyellow onionSri Lankan curry powder
In the same pan, heat coconut oil. Saute onion until softened, then add curry powder and toast 30 seconds. Add chicken and stir to coat for 2 minutes.
chicken breastcoconut milkgrated coconut
Add coconut milk and 150 ml water. Simmer gently, uncovered, until chicken is cooked through and sauce is glossy, 10 to 14 minutes.
grated coconutlime juicesalt
Stir in the toasted coconut and lime juice. Simmer 2 minutes, then taste and adjust salt.
red ricechicken breastgrated coconutSri Lankan curry powder
Serve the roasted coconut chicken curry over the cooked red rice.