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5 stars from 2 reviews

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One Dish Indian-Spiced Chicken and Coconut Risotto

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 Servings

Ingredients
 

  • 1 tbsp curry powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 chicken breasts
  • 1 tbsp olive oil
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 onion, diced
  • 1 cup arborio rice
  • 1 cup chicken stock
  • 1 1/4 cups coconut milk
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • In a small bowl, mix together the curry powder, cayenne pepper, turmeric, cumin, paprika, salt, and black pepper. Coat the chicken breasts in the seasoning.
  • In a skillet, heat the olive oil over medium-high heat. Brown the chicken breasts on both sides. Set aside.
  • In a 9x13 inch baking dish, combine the bell peppers, onion, rice, chicken stock, coconut milk, and salt.
  • Arrange the chicken breasts on top of the rice mixture. It's okay if they're submerged a bit. Cover the dish with foil.
  • Bake for 45 minutes. Remove the foil and bake for another 15 minutes.
  • Fluff the rice and serve.

Notes

If you use hot curry powder or are sensitive to spice, omit the cayenne pepper.
Cuisine: Indian
Course: Dinner
Author: Chelsea Cole
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