Red Curry Chicken and Rice
Mild spices and white rice satisfy and soothe. Serve up this comforting dish any time UC symptoms are acting up.
by Jamie Vespa, R.D. Recipe Developer
Jamie Vespa, R.D.
Spice blends like curry powder boost flavor without adding extra fat, salt, or trigger foods during a UC flare. Shredded chicken breast and peeled, cooked potato are also easy on digestion. Get the scoop on how we developed our UC Cooking Club recipes!
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. curry powder
- 2 tsp. freshly grated ginger
- 1 tsp. paprika
- 2 cups peeled and cubed Russet potato (from 1 large potato)
- 3 Tbsp. natural peanut butter
- 2 cups lower-sodium vegetable broth
- 1 (14.5-oz.) can diced tomatoes
- ¾ tsp. kosher salt
- ½ tsp. black pepper
- 2 cups fresh baby spinach
- 1 ½ cups shredded rotisserie chicken
- 1 ½ cups unsweetened refrigerated cashew milk (or 1 can light coconut milk)
- 3 cups cooked white rice for serving
- Fresh basil for garnish, if desired
Directions
- Heat oil in a large high-sided skillet over medium. Add curry powder, ginger, and paprika; cook 2 minutes. Stir in potato and cook 5 minutes, stirring occasionally, until lightly golden. Add peanut butter, broth, tomatoes, salt, and pepper; bring mixture to a boil. Reduce to medium-low and simmer, covered, until potato is tender, about 20 minutes.
- Stir in spinach and cook until wilted, about 2 minutes. Add chicken and cashew milk; stir to combine. Simmer, uncovered, 5 minutes.
- Place ½ cup rice in each of 6 bowls and top with 1 cup curry mixture. Garnish with fresh basil, if desired.
