Description
Discover how to make delicious chicken curry rice bowls with our easy-to-follow recipe. Perfect for a quick and flavorful meal anytime!
Ingredients
- – 2 tbsp (30 ml) vegetable oil
- – 1 tbsp (15 ml) dijon mustard
- – 2 tbsp (30 ml) honey
- – 1 tbsp (15 ml) curry powder
- – ¼ tsp (1.25 ml) cayenne pepper
- – ½ tsp (2.5 ml) salt
- – 2 cloves garlic, minced
- – 1.5 lbs (680 g) boneless skinless chicken breasts
- – 1 large sweet potato, peeled and diced
- – 1 head of cauliflower, chopped
- – 2-3 tbsp (30-45 ml) olive oil
- – 1 tsp (5 ml) curry powder
- – ½ tsp (2.5 ml) garlic powder
- – ½ tsp (2.5 ml) salt
- – 1 tsp (5 ml) coconut oil or canola oil
- – 2 cups (475 ml) jasmine rice
- – 1 ¾ cups (415 ml) water
- – 14 oz (400 g) can coconut milk
- – ½ tsp (2.5 ml) salt
- – 1 cup (240 ml) plain Greek yogurt
- – 1 tsp (5 ml) curry powder
- – ¼ tsp (1.25 ml) garlic powder
- – juice of 1 lime
- – ¼ tsp (1.25 ml) salt
- – ½ cup (120 ml) fresh cilantro, chopped
- – 14 oz (400 g) can garbanzo beans, drained and rinsed
Instructions
- Mix the marinade components in a small bowl and cover the chicken thoroughly with it.
- Allow the chicken to soak in the marinade in the fridge for a minimum of 1 hour, up to overnight.
- Prepare two baking trays by lining them with aluminum foil and lightly coating them with cooking spray. Arrange the chicken on the trays and set them aside.
- Heat the oven to 400°F.
- Coat the diced sweet potato and chopped cauliflower with olive oil, curry powder, garlic powder, and salt.
- Evenly distribute the vegetables on the two prepared baking trays and roast them in the preheated oven for 40 minutes, stirring and switching the trays after 25 minutes.
- In the last 15 minutes, add the chicken to the oven on a baking tray and cook until done, which will take about 10-15 minutes depending on the thickness of the chicken pieces. Once the chicken is cooked, allow it to cool slightly before cutting it into small chunks.
- As the vegetables are roasting, prepare the rice.
- Melt the coconut oil in a medium-sized pan over medium-high heat.
- Add the rice, water, coconut milk, and salt to the pan.
- Bring the mixture to a boil, then lower the heat to a simmer and cover the pan with a lid.
- Let it cook for 15-20 minutes, stirring frequently, until the rice has absorbed the majority of the liquid.
- Once done, take it off the heat and keep the lid on until serving.
- Blend all the ingredients for the curry yogurt sauce in a small bowl and whisk until smooth.
- The sauce can be prepared up to 2 days ahead of time.
- To serve, layer the coconut rice at the base of a bowl, add the chicken, roasted vegetables, garbanzo beans, and cilantro on top, and finish with a drizzle of the curry yogurt sauce.
