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Chicken Breasts in Curry Sauce with Basmati Rice

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cup (125 ml/75 g) basmati rice
1 cup (250 ml) boiling salted water
cup (125 ml) unsweetened coconut milk
cup (125 ml) chicken or vegetable stock
Juice of 1 lime
4 sprigs fresh coriander
Curry powder
Sambal oelek or other hot chili-based sauce
Salt and freshly ground pepper
8 oz (250 g) skinless boneless chicken breasts
2 tbsp (30 ml) sesame oil
1 small red pepper


Serves: 2


Add rice to water and cook, covered, on low heat for 20 minutes, stirring occasionally.

Chop the fresh coriander. Combine coconut milk and stock and bring to a boil. Add lime juice, coriander, curry powder, sambal oelek, salt and pepper to taste.

Cut the chicken and red pepper into fine strips. Heat the oil in a skillet (frying pan) or wok. Brown the chicken and pepper strips on medium heat. Stir in the coconut-milk mixture and simmer on medium heat for 10 minutes. Serve with rice on the side.

TIP: Large shrimp, shelled and deveined, and fish stock are tasty substitutes for the chicken and stock in this recipe.

Per serving: approx. 423 calories
36 g protein, 17 g fat, 33 g carbohydrates

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