Curried Chicken with Coconut-Lime Rice and Roasted Fall Vegetables
This recipe is just as fun to make with others as it is to eat. Jasmine rice is cooked in coconut milk for slightly sweet, nutty complexity. It's served with curry-rubbed chicken and a bounty of roasted fall vegetables: Brussels sprouts, cauliflower, and carrots. Enlist a kitchen companion to stir a little lime zest into the rice and make a tangy, creamy coconut-lime drizzle for the finished plates.
- 13 1/2 ounces lite coconut milk
- 1 cup jasmine rice
- 10 ounces carrots
- 12 pounds cauliflower florets
- 1 lime
- 10 ounces shredded Brussels sprouts
- 2 tablespoons vindaloo curry paste
- 4 boneless skinless chicken breasts
- 1/4 ounce cilantro
- olive oil
- kosher salt
- black pepper
Preheat oven to 450ºF. Open coconut milk (see recipe tip). Reserve .25 cup coconut milk in a small bowl; pour remainder into a small pot, then add rice, 1.25 cups water, and .5 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until liquid is fully absorbed, 15-17 minutes. Remove pot from heat and let stand, still covered, until Step 5.
While rice cooks, rinse all produce. Cut carrots crosswise on a diagonal into .5-inch slices. Cut cauliflower into 1 inch–wide florets, if needed. If you have a zester and want to infuse your coconut rice with even more flavor, zest up to .5 lime, then halve; cut 1 half into wedges for serving.
Line a baking sheet with foil. On prepared sheet, toss Brussels sprouts, carrots, and cauliflower with half of curry paste (reserve remainder for the next step), 2 tablespoons olive oil, 1 teaspoon salt, and pepper as desired—this is a great task for a helper (see recipe tip). Arrange in a single layer; roast, stirring halfway through, until vegetables are tender and beginning to brown, 15-18 minutes total.
While vegetables roast, pat chicken dry with paper towel. Season all over with remaining curry paste, 1 teaspoon salt, and pepper as desired; rub in seasoning (see recipe tip). Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken. Sear, working in batches and adding oil as needed, until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate; set aside to rest.
While chicken cooks, fluff coconut rice with a fork, then stir in lime zest (if using)—this is another great task for a helper. To bowl with reserved .25 cup coconut milk, stir in juice of .5 lime, .5 teaspoon salt, and pepper as desired. Finely chop cilantro leaves and stems.
Divide coconut-lime rice among serving plates. Top with roasted fall vegetables, then curried chicken. Drizzle coconut-lime sauce over everything. Garnish with cilantro and serve with lime wedges for squeezing over. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.