One-Pot Coconut Curry Chicken and Rice by MAC Sous Chef Shamar Gholson

This delicious one-pot coconut curry chicken and rice is a symphony of flavor and texture. Tender chicken and crisp vegetables simmer in a creamy coconut curry, infused with warming spices and aromatic jasmine rice. Topped with fresh scallions, it’s a quick and easy weeknight dinner that bursts with taste in every single bite.

INGREDIENTS

• 1 lb boneless, skinless chicken breasts/thighs (chopped)
• 4 cups chopped vegetables (celery, onion, carrots, bell pepper)
• 2 tbsp minced garlic
• 3 (13.5 oz) cans coconut milk
• 1/3 cup canola oil
• 4 tbsp Better Than Bouillon chicken base
• 1 cup jasmine rice, rinsed
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 1/4 cup curry powder
• 4 scallions, thinly sliced (for garnish)
• 2 quarts water    

INSTRUCTIONS 

1. Heat the oil in a large pot or Dutch oven over medium heat. Sauté the chicken until golden brown and cooked through.

2. Add the chopped vegetables and cook until softened and fragrant.

3. Stir in the garlic, chicken base, curry powder, onion powder, garlic powder, coconut milk and rinsed jasmine rice. Pour in the water (2 quarts is a starting point, adjust for desired soup consistency).

4. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until chicken and rice are cooked through.

5. Season with salt and pepper to taste. 6. Garnish with sliced scallions and savor this delightful one-pot wonder!

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