Curry Chicken Lime Rice Bowl Recipes

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CURRY CHICKEN LIME RICE BOWL



Curry Chicken Lime Rice Bowl image

Something different. I would imagine Jasmine rice would work, too. Prep based on readied ingredients.

Provided by gailanng

Categories     One Dish Meal

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (9 ounce) jar mango chutney
1/4 cup fresh lime juice
1/4 cup vegetable oil
1/2 teaspoon salt
1 tablespoon hot curry powder
3 cups sliced grilled chicken breasts (or about 6 to 10 ounces refrigerated grilled chickien strips)
1 cup bell pepper, small dice
3 cups basmati rice or 3 cups long grain white rice, cooked

Steps:

  • In large bowl, whisk chutney, lime juice, oil, salt and curry powder. Stir in chicken, bell pepper and hot cooked rice. Serve immediately.

GREEN CURRY GLAZED TOFU



Green Curry Glazed Tofu image

To make crispy, flavorful tofu without having to press it first, use this smart method from Andrea Nguyen, the author of "Asian Tofu" (Ten Speed Press, 2012) and other cookbooks: Warm the tofu in a pan with a small amount of flavorful sauce. As it cooks, it will dry out and absorb the flavors of the sauce. Next, you add oil to the pan, which crisps the tofu. In Ms. Nguyen's recipe, soy sauce is used, but here, the aromatics in Thai green curry paste and the sugars in coconut milk toast and caramelize on the tofu. Once the tofu has a deep-brown crust, remove it, sear a quick-cooking vegetable in the same pan, then reduce the remaining curry-coconut mixture into a fragrant, sweet-and-spicy glaze.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, curries, vegetables, main course

Time 25m

Yield 2 servings

Number Of Ingredients 8

1 (14- to 16-ounce) block extra-firm tofu
Kosher salt (such as Diamond Crystal)
1 (14-ounce) can full-fat, unsweetened coconut milk
3 to 4 tablespoons Thai green curry paste
1 tablespoon neutral or coconut oil, plus more as needed
2 cups chopped vegetables, such as snap or snow peas, asparagus, broccoli, kale, fennel or corn kernels or a combination (see Tip)
2 tablespoons lime juice (from 1 lime)
Cooked rice or another grain, for serving

Steps:

  • Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
  • Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
  • Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
  • Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
  • If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

ONE-PAN CHICKEN RICE CURRY



One-Pan Chicken Rice Curry image

I've been loving the subtle spice from curry lately, so I incorporated it into this saucy chicken and rice dish. It's a one-pan meal that's become a go-to dinnertime favorite. -Mary Lou Timpson, Colorado City, Arizona

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter, divided
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour
3 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked instant rice
Chopped fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 658mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN CURRY RICE BOWLS



Chicken Curry Rice Bowls image

Provided by Six Sisters Stuff

Yield 4

Number Of Ingredients 14

2 stalks celery (thinly sliced)
1/2 medium onion (diced)
1/2 green pepper (diced)
1/2 cup carrots (diced)
2 tbsp coconut oil
1 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/4 tsp cayenne
1/4 cup broth
2 chicken breasts (cooked and cubed)
1 cup uncooked brown rice
sea salt & pepper, to taste

Steps:

  • First get the rice on the stove and cook according to the package directions
  • Meanwhile, chop all your veggies
  • Next, melt the coconut oil over medium low heat
  • Once the oil is liquid add the vegetables and sauté until softened, about 5 minutes
  • Add in the spices, stir, and cook for one minute more
  • Stir in the chicken, then the cooked rice, and finally the broth

CILANTRO-LIME CHICKEN AND RICE BOWL RECIPE BY TASTY



Cilantro-Lime Chicken And Rice Bowl Recipe by Tasty image

Here's what you need: brown rice, rotisserie chicken, vegetable, pico de gallo, plain yogurt, fresh cilantro, lime

Provided by Pierce Abernathy

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 7

¾ cup brown rice, cooked
½ cup rotisserie chicken, shredded
1 cup vegetable, roasted
¼ cup pico de gallo
2 tablespoons plain yogurt
2 tablespoons fresh cilantro, chopped
1 wedge lime

Steps:

  • Place the brown rice, shredded chicken, roasted vegetables, pico de gallo, and yogurt in a bowl or resealable container. Garnish with chopped cilantro and the lime wedge.
  • Enjoy!

Nutrition Facts : Calories 838 calories, Carbohydrate 143 grams, Fat 12 grams, Fiber 7 grams, Protein 38 grams, Sugar 5 grams

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