Coconut Chicken Curry And Chicken With Stewed Pepper And Tomatoes

Coconut Chicken Curry And Chicken With Stewed Pepper And Tomatoes

Chicken is always the best thing when want to have a nice and fulfilling dish. So, here we have combined two of the most delicious chicken recipes that will not consume your time and will be a party for your taste buds. 

 

Coconut Chicken Curry 

Serves 4

Total Time 25 minutes 

 

Ingredients 

  • 1 c. Long-Grain White Rice
  • 1 tbsp. Olive Oil
  • 1 1/2 lb. Boneless Skinless Chicken Breasts
  • 1 small Onion
  • 3 clove Garlic
  • 1 tbsp. Ground Ginger
  • 1 small Apple
  • 1/4 c. Golden Raisins
  • 1 tbsp. Curry Powder
  • 1 c. Light Coconut Milk
  • 1 c. Low-Sodium Chicken Broth
  • Chopped Cilantro

 

 

Method

1. Cook the rice according to package directions.

 

2. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the chicken and onion and cook, stirring occasionally, until the chicken is just beginning to brown, 5 to 6 minutes.

 

3. Add the garlic and ginger and cook, stirring, for 1 minute. Add the apple and raisins, sprinkle with the curry powder and cook, tossing, for 1 minute.

 

4. Stir in the coconut milk, then the broth and simmer, cover it until the chicken is cooked through and the apples and onions are tender about 5 minutes. Serve over the rice and top with cilantro, if desired.

 

 

Chicken With Stewed Pepper And Tomatoes

Serves 4

Total Time 25 minutes

 

Ingredients 

  • 4 6-oz Boneless Skinless Chicken Breasts
  • 1 tbsp. Smoked Paprika
  • Kosher Salt and Pepper
  • 1 tbsp. Olive Oil
  • 2 small Red Onions (Cut into ½-in.-thick wedges)
  • 2 Red Bell Peppers (Quartered and Sliced Crosswise ½ in. thick)
  • 1/2 lb. Campari or Large Cherry Tomatoes Halved
  • 2 cloves Garlic (Thinly Sliced)
  • Parsley and Sliced almonds (For Serving)

 

Method

1. Heat oven to 450°F. Pat chicken dry with a paper towel, then rub with paprika and ½ tsp each salt and pepper.

 

2. Heat oil in a large skillet on medium and cook chicken until browned on one side, 4 to 5 minutes. Turn chicken over. Add onions, bell peppers, tomatoes, and garlic to skillet and season with ½ tsp each salt and pepper.

 

3. Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 minutes. Serve sprinkled with parsley and almonds if desired.