12chicken tendersor equivalent boneless, skinless chicken cut into strips
1can coconut milk
2cupspanko bread crumbs
FOR THE RICE
1cuprice - any kind
chicken stock or water to cook rice
1cloveminced garlic
½teaspoonturmeric
3green onionssliced
FOR THE CURRY SAUCE
6ouncesplain greek yogurt
1cloveminced garlic
1teaspoonwhite vinegar
1tablespoonhoney
½cupheavy cream
2teaspoonsyellow curry powder
cayenne pepper and saltto taste
FOR THE RELISH
1avocadocubed
½small cucumberdiced
½teaspoonsalt
½limejuiced
Instructions
For the Chicken
Cover the chicken in the coconut milk for 2 hours or up to overnight. Preheat the oven to 425F and set a baking rack inside a baking sheet. Spray the rack with cooking spray. Remove the chicken from the coconut milk and dredge on both sides in the panko, pressing with your fingers to form a crust. Arrange the chicken tenders on the baking rack and spray the chicken with cooking spray. Bake at 425F for 15 minutes, flipping once halfway through, until the chicken is golden on both sides and cooked through.
For the Rice
Cook the rice with the turmeric and garlic according to the package directions. Right before serving, stir the green onions into the rice.
For the Curry Sauce
Combine all ingredients and taste: adjust seasonings to your preference.
For the Relish
Combine all ingredients right before serving.
To assemble, make a bed of the turmeric rice and top with some chicken. Drizzle the chicken with the curry sauce and serve with the relish on the side and extra lime wedges, if desired.
Notes
The chicken can marinate overnight, but when I make this meal I like to use the following timeline: Start rice, make curry sauce while rice works. Get chicken in the oven, assemble relish while chicken and rice are finishing. All will be done right around the same time. Enjoy!