Chicken Curry in Crispy Rice Cases
Elevate your curry night with this irresistible recipe for Chicken Curry in Crispy Rice Cases, a stunning fusion of bold flavors and creative presentation. Juicy, spiced chicken curry made with creamy coconut milk and a medley of veggies is delicately nestled in golden, crispy rice cups made from jasmine rice, eggs, and mozzarella cheese. Perfectly portioned, these edible cups are both a feast for the eyes and a delight for the taste buds. Ideal as a crowd-pleasing appetizer or a fun twist on dinner, this recipe brings a playful, crunchy contrast to the rich, savory curry filling. Garnished with fresh cilantro, these bite-sized delights are sure to impress at any gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Cooked jasmine rice
- 2 large Eggs
- 0.5 cups Shredded mozzarella cheese
- 2 medium (about 1 pound) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 medium White onion, finely chopped
- 1.5 tablespoons Curry powder
- 1 cup Coconut milk
- 0.5 cup Chicken broth
- 1 medium Carrots, diced small
- 0.5 cups Frozen peas
- 0.25 cups Cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin and set aside.
In a large mixing bowl, combine the cooked jasmine rice, beaten eggs, shredded mozzarella cheese, and 1/4 teaspoon of salt. Mix until fully incorporated.
Scoop the rice mixture into the muffin tin, pressing it firmly and evenly along the bottom and up the sides to form a ‘cup’ shape. Bake for 15-20 minutes, or until the rice cases are golden and crispy. Remove from the oven and let cool in the tin for 10 minutes before carefully removing them.
While the rice cases are baking, prepare the chicken curry. Season the chicken breasts with the remaining salt and the black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and chopped onion until fragrant and softened, about 2-3 minutes.
Stir in the curry powder and cook for 1 minute to toast the spices.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
Dice the partially cooked chicken breast into bite-sized pieces and add them back to the skillet along with the diced carrots. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir in the frozen peas and cook for another 2-3 minutes. Taste and adjust seasoning if needed.
To serve, spoon the chicken curry into the crispy rice cases, filling them generously. Garnish with chopped cilantro, if desired.
Enjoy while the rice cases are still crisp and the curry is warm!
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 9328 mg | 406% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 31.8 g | ||
| Protein | 311.0 g | 622% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 801 mg | 62% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4186 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
