Coconut Curry Chicken

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Preparation & Serving


  • Prep: 10 Minutes
  • Cook/Bake: 25 Minutes
  • Serves: 4


  • 5 oz. Giant Eagle frozen peas
  • 1 Tbsp. Giant Eagle vegetable oil
  • 1 red onion, julienned
  • 1 jar Maya Kaimal Madras Curry Simmer Sauce
  • 12 oz. Giant Eagle chicken breast, cut into 1-inch cubes
  • 1 yellow squash, cut into 1-inch cubes
  • 1 pkg. Uncle Ben’s basmati rice
  • 1 Tbsp. Giant Eagle sesame seeds
  • 1/3 bunch cilantro, chopped


  • Rinse peas under warm water.
  • Heat vegetable oil in a medium sauce pot for one minute on high heat and then add onion. Cook 5 minutes or so until onions are tender.
  • Pour in curry sauce. Bring sauce to a simmer and then stir in chicken breast. Once sauce and chicken mixture has come to a boil, stir in squash and cook for an additional 5-7 minutes. You want squash to be tender but not mushy. Chicken should reach a minimal internal temperature of 165F.
  • Meanwhile cut a slit into the bag of rice and cook in microwave for 90 seconds. Let sit for a few minutes in microwave. Pour rice into a mixing bowl and stir in peas and sesame seeds. You want the heat of the rice to warm the peas. Spoon rice onto serving plate and top with curry and chopped cilantro.

Nutritional Information (Per serving): Calories 360, Fat 16g, Sat. Fat 4g, Trans Fat 0g, Cholesterol 45mg, Sodium 490mg, Total Carbohydrate 36g, Fiber 4g, Sugars 7g, Protein 24g

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations relat to suppliers, regional and seasonal differences, or rounding.

Allergen Information: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

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