Coconut Curry Chicken

• servings: 2
• active time: 25
• total time: 30

Ingredients

1/2 Cup Basmati Rice

1 Bell Pepper

10 oz Chicken Breast Strips

1.5 oz Tomato Paste

1 TBSP Curry Powder

1 tsp Paprika

1 tsp Chili Flakes

5.1 oz (150 ml) Coconut Milk

1 1/2 Sour Cream

2 Scallions

Kosher Salt

Black Pepper

2 tsp Cooking Oil

1 tsp Sugar

1 TBSP Butter

Directions

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce. Core, deseed, and dice bell pepper into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. (TIP: If needed, add splashes of water to help pepper soften.) After 5 minutes, add scallion whites and cook until softened. Turn off heat; transfer to a plate. Wash out pan.

While bell pepper cooks, pat chicken dry with paper towels and season all over with salt and pepper.

Once bell pepper is done, heat another drizzle of oil in same pan over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Reduce heat under pan to medium.

Add tomato paste, curry powder, and paprika to pan with chicken. Add a pinch of chili flakes if you like things spicy. Cook, stirring, until chicken is fully coated and spices are fragrant, 1 minute.

Stir in coconut milk, ¼ cup water, 1 tsp sugar, 1 TBSP butter, and a big pinch of salt. (For 4 servings, use ⅓ cup water, 2 tsp sugar, and 2 TBSP butter.) Bring to a simmer, then reduce heat to low. Cook until thickened, 2-3 minutes more. (TIP: Taste and add more sugar if you like a sweeter curry.)

Add bell pepper mixture and sour cream; stir to combine. Taste and season with salt and pepper. Turn off heat.

Fluff rice with a fork and season with salt and pepper; divide between bowls.

Top rice with coconut curry chicken and sprinkle with a pinch of chili flakes if desired. Garnish with scallion greens and serve.