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
1 unit
Microwavable Rice
10 ounce
Chopped Chicken Breast
4 ounce
Shredded Carrots
1 ounce
Sweet Thai Chili Sauce
2 unit
Oven-Ready Tray
1 unit
Chicken Stock Concentrate
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains: Tree Nuts)
1 unit
Lime
¼ ounce
Cilantro
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
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.
Reviews from our home cooks
This was absolutely delicious, but PLEASE stop calling these meals "oven ready". It's laughable that the recipe card says it takes "0 minutes" to prep. Please tell me how to blot chicken dry, wash and dry the produce, mix together coconut milk, curry powder, chili sauce, and seasoning, and assemble everything in the pans (including breaking up the rice, sprinkling the carrots on top, adding water and butter, and covering with tin foil) in ZERO MINUTES. It must be magic!
Love the coconut curry and being able to put it in the oven in one pan made dinner so easy. I add lime zest to my rice since I had it in the kit. Very good.
Great flavor- balanced. Creamy coconut curry sauce. Carrot rice went well with the chicken.
Barely gets 4 stars. I just love coconut milk. The curry was a little plain and could use some more intensity/heat. The carrot rice was ok. The cilantro probably saved that last star (love those aromatics). Got a little runny being reheated.
Love this meal, but could you consider using stronger aluminum trays please? The tray for the chicken and sauce was barely big enough. Would def. order the meal again though, loved it! Also, recipe calls for using half the carrots on the rice and never mentions using the other half again. What's up with that?
Carrots would have been better cooked with the chicken and sauce. Didn't care for the microwavable rice cooked in the oven. Loved the recipe otherwise.
I have always been a lover of curry chicken. But i really like this recipe since it incorporates more flavors than curry and chicken. The cilantro and coconut milk put it over the top
This is the first oven ready meal we've ordered and it was great. Curry could use more spice, but it was mild enough the whole family could enjoy it. Cleanup was so easy!
Very easy to make. Could use more chicken. Can also add sweet potatoes and/or whole carrots to the curry to add some depth.
This was delicious. I do feel that just cooking rice on the stovetop is easier than the oven-ready; I didn't like having to break up the chunks. The chicken was super easy and delicious.
