Oven-Ready Chili Coconut Curry Chicken
with Carrot-Speckled Rice (trays included)
- Tree Nuts
- Milk
We can never resist a creamy, aromatic coconut curry, which is why we were over the moon when our chefs created this version. It’s got tender chicken breast strips in a creamy, spicy, sweet, and savory sauce, all served over carrot-speckled rice with fresh cilantro and lime juice for brightness. The best part? It’s ready in just 25 minutes from start to finish—and since we’re sending our oven-ready aluminum trays, cleanup is a breeze, too. Talk about a dinner winner!
Ingredients
unit
Microwavable Rice
ounce
Chopped Chicken Breast
ounce
Shredded Carrots
ounce
Sweet Thai Chili Sauce
unit
Oven-Ready Tray
unit
Chicken Stock Concentrate
tablespoon
Curry Powder
unit
Coconut Milk
(Contains: Tree Nuts)
unit
Lime
ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Pat chicken* dry with paper towels; place in 1 aluminum tray (divide between 2 trays for 4 servings). • In a large bowl, combine coconut milk, curry powder, chili sauce, stock concentrate, ½ tsp sugar (1 tsp for 4), and a big pinch of salt. Pour over chicken and stir until evenly coated.
• Open rice packet; add rice to remaining aluminum tray (divide between remaining 2 trays for 4 servings). Break up grains and spread into an even layer, then top with half the carrots (all for 4). Sprinkle with 2 TBSP water and top with 1 TBSP butter (for 4, use 2 TBSP water and 1 TBSP butter per tray). Cover with foil. TIP: Place trays on a baking sheet to make them easier to handle. • Place trays on middle rack; bake until chicken is cooked through and carrots are tender, 15-20 minutes.
• Meanwhile, quarter lime. Pick cilantro leaves from stems; roughly tear leaves.
• Stir a squeeze of lime juice into chili coconut curry chicken. TIP: The sauce may have separated a bit; simply stir and it will come back together. • Stir carrots and rice together; season generously with salt and pepper. • Divide carrot-speckled rice between shallow bowls and top with chili coconut curry chicken. Garnish with torn cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty curry sauce, though some found it mild and wanted more spice or depth of flavor 🍲.
- Ease of prep: Customers loved how quick and simple this oven-ready meal was, perfect for busy weeknights.
- Suggestions: Consider adding more vegetables like bell peppers or peas, and offering options to increase spice level.
- Portions: Some felt the servings were on the small side, especially for the 4-person version.
- Texture: A few noted the chicken could be dry or tough; searing first might improve this.
