Name: Toaster-Oven Curry Chicken with Coconut Rice and Lime Yogurt Sauce
Total time: 1 h 15 min
Ingredients: 1 cup plain whole-milk yogurt; 2 tablespoons minced fresh cilantro or mint; 1 teaspoon grated lime zest plus 1 tablespoon juice; 1¾ teaspoons table salt , divided; 2 cups boiling water; 1⅓ cups long-grain white rice; ¾ cup canned coconut milk; 3 carrots , peeled and cut into ¼-inch pieces; 2 tablespoons extra-virgin olive oil; 2 garlic cloves , minced; 1 tablespoon curry powder; ¼ teaspoon pepper; 1 pound boneless, skinless chicken breasts , trimmed, halved lengthwise, and sliced thin; 1 cup frozen peas; ⅓ cup sliced almonds , toasted; 2 scallions , sliced thin

Toaster-Oven Curry Chicken with Coconut Rice and Lime Yogurt Sauce

By America's Test Kitchen

Published on January 19, 2022

Time

1¼ hours

Yield

Serves 4

Toaster-Oven Curry Chicken with Coconut Rice and Lime Yogurt Sauce

Ingredients

1 cup plain whole-milk yogurt 2 tablespoons minced fresh cilantro or mint1 teaspoon grated lime zest plus 1 tablespoon juice1¾ teaspoons table salt, divided2 cups boiling water 1⅓ cups long-grain white rice ¾ cup canned coconut milk 3 carrots, peeled and cut into ¼-inch pieces2 tablespoons extra-virgin olive oil 2 garlic cloves, minced1 tablespoon curry powder ¼ teaspoon pepper 1 pound boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin1 cup frozen peas ⅓ cup sliced almonds, toasted2 scallions, sliced thin

Before You Begin

To make the chicken easier to slice, freeze it for 15 minutes. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.

Instructions

Adjust toaster oven rack to middle position and heat oven to 425 degrees. Combine yogurt, cilantro, lime zest and juice, and ¼ teaspoon salt in bowl; cover and refrigerate until ready to serve.

Combine boiling water, rice, coconut milk, carrots, and ½ teaspoon salt in 13 by 9-inch baking pan. Cover tightly with aluminum foil and bake until rice is nearly tender, 25 to 30 minutes, rotating pan halfway through baking.

Meanwhile, combine oil, garlic, curry powder, remaining 1 teaspoon salt, and pepper in large bowl and microwave until fragrant, about 30 seconds. Let mixture cool slightly, then stir in chicken.

Remove rice from oven, fluff gently with fork, and gently stir in chicken and peas. Re-cover tightly with foil and continue to bake until rice is tender and chicken is cooked through, 10 to 15 minutes.

Transfer pan to wire rack and let cool for 10 minutes. Fluff rice gently with fork. Serve, drizzling individual portions with yogurt sauce and sprinkling with almonds and scallions.