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One Pot Curry Chicken with Rice

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Quick and easy


Prep Time:

15 minutes

Cook Time:

45 minutes


6 servings


2  Tbsp.  olive oil

1  lb.  boneless skinless chicken breasts

1  tsp.  salt

1  tsp.  pepper

2  green bell peppers, chopped

1/2  lb.  green beans, cleaned & trimmed

1  c.  basmati rice

2  Tbsp.  red curry paste

1  can (15 oz .) light coconut milk

3/4  c.  Central Market Organics Low Sodium Chicken Broth

1  lime, cut into wedges, for garnish

1/2  bunch cilantro, for garnish


Heat 1 tablespoon olive oil in a large pan over medium-high heat; season chicken with salt and pepper, then place in pan and cook 4 minutes per side until browned.

Stir in bell peppers and green beens, and cook 3-4 minutes; add rice, and cook 2 minutes.

Add curry paste, coconut milk and chicken broth; bring to a rapid simmer, reduce heat, cover with a tight-fitting lid and cook 35 minutes on low.

Serve with lime wedge and cilantro.
Nutritional Information
Calories: 270, Total Fat: 5g, Saturated Fat: 2.5g, Sodium: 600mg, Carbohydrates: 40g, Dietary Fiber: 3g, Protein: 20g
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