Curried Coconut Chicken with Mandarin Almond Rice

 







Ingredients

• 4 boneless skinless chicken breasts
• 1/2 tsp each: salt, pepper, garlic, and onion powder - mix together
• 1 can coconut milk
• 3 Tbsp green curry paste
  
• 1/2 tsp Asian Chili Garlic Sauce
• 1 Tbsp brown sugar
• 1/2 tsp salt
• 1 tsp lemon juice
• 1 Tbsp curry powder
•   1Tbsp cornstarch mixed with 2 Tbsp water to form a slurry
  

Rice Ingredients

• 1/2 cup sliced almonds
• 1/2 cup coconut
• 1 cup or one small tin canned mandarin oranges, drained
• 2 sliced green onions
• 1 cup basmati rice

Directions

1. Preheat oven to 350
   
2. Grease a shallow casserole dish with oil. Sprinkle chicken breasts on both sides with the salt, pepper, garlic, onion  powder mixture and place in casserole.
3. In a large bowl, mix together the coconut milk, curry paste, chili garlic sauce, brown sugar, salt, lemon juice, and curry powder. Pour over chicken, cover, and bake for 55 minutes. 
4. When chicken has baked for 1 hour, remove from oven, lift the chicken out onto a plate, cover with tinfoil and set aside. Add the cornstarch slurry to the sauce, stir well and return to the oven for an additional 3-5 minutes. This will perfectly thicken the sauce.
5. Cook the rice according to package directions. 
6. In a non stick pan, toast the sliced almonds and coconut over medium heat, stirring constantly until the almonds are golden brown and the coconut is brown and crispy. Set aside until ready to serve. 
7. When the rice is cooked, add the green onions, mandarin oranges, and 1/2 the toasted almond and coconut mixture. Stir and place a dollop of the rice onto a plate. 
8. Place a chicken breast over the rice, and spoon a generous amount of sauce over all. 
9. When each chicken breast is plated, top each with an equal amount of the reserved toasted almond and coconut mixture.