Beer-Braised Chicken with Coconut Curry Wild Rice is a harmony of flavors that’ll have you falling in love with every bite!
Until this recipe, I’ve never had curry. Well, I had a bite of a friend’s curry chicken wing at Buffalo Wild Wings once, but that’s it. You guys…I’ve been missing out! This recipe is crazy good. I can taste the curry and chicken as I type this. The combination of flavors is SO good and while it may seem like a lot of work, it’s not. Take an hour of your time, shut up & chop the veggies, and get ready for heaven in a bowl.
I mean seriosuly how good does that look? And if you’re not into wild rice, that’s okay. You can switch out for brown rice or regular long-grain white rice. Just be sure to adjust the liquid to rice ratio and cooking time according to the package directions for your rice. The curry can even be made seperately from the rice if you prefer and then poured over the top. Just cook the veggies as directed, and then add 1 cup each of the cocnut milk and coconut cream and the curry powder to your skillet. Stir it all up, cover and cover and cook for 15 to 20 minutes.
This recipe isn’t something that would normally spring from my mind, but my Fuckin’ Fab Food Bloggers group was having a Chopped-style cooking challenge and I couldn’t resist! Miss Sophia over at NY Foodgasm sent me a mystery box with 3 ingredients for $20 or less and it was my job to dream up something amazing. As I opened the box I saw the wild rice and coconut cream and totally thought rice pudding…and then came the beer. I wanted to make something savory and after a couple weeks of wracking my brain coconut curry popped in my head and it was game on!
You can see all the other challenge recipes by clicking the links below.
Veggie-and-Spice-Crusted Pork Tenderloin with Tropical Buckwheat Salad from Big Flavors from a Tiny Kitchen
Roasted Beet Hummus Moroccan Flatbread from NY Foodgasm
Chicken, Plantain, and Peanut Stew with Pretzel Dumplings from All Roads Lead to the Kitchen
Chicharrones Chimichangas from Nomageddon
- One 14-ounce can coconut milk
- One 14-ounce can coconut cream
- 1 cup wild rice
- 1 tablespoon coconut oil (or vegetable oil)
- 2 large carrot, diced
- 1 leek, light green & white parts thinly sliced and rinsed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- ⅛ teaspoon cayenne pepper, optional for heat
- Salt & pepper, to taste
- 3 strips bacon
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 boneless, skinless chicken thighs
- One 12 ounce bottle of beer (either a golden larger or red ale works great)
- 1 yellow onion, peeled and rough chopped
- 2 parsnips, peeled and rough chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons packed light brown sugar
- 1 teaspoon dried thyme
- 1 cup chicken stock
- Fresh cilantro, for garnish
- Combine the coconut milk, coconut cream, and enough cold water to equal a total of 4 cups of liquid. Pour the coconut mixture into a large pot. Place over medium-high heat and bring to a boil.
- Add the wild rice to the pot. Cover and reduce the heat to medium-low. Simmer for 30 minutes.
- When 30 minutes is up, heat the coconut oil in a skillet over medium heat. Add the carrots, leeks, ginger, and garlic and cook for 5 minutes.
- Remove the lid from the rice and pour the vegetables into the liquid. Add the curry powder and stir to combine. Cover the pot again and cook for another 20 to 30 minutes, or until the rice is tender.
- Season with salt and pepper to taste.
- Once you've added the vegetables to the rice, go ahead and start the chicken.
- In a large pot, cook the back over medium-high heat until crispy on each side. Remove to a paper-towel lined plate. (That's all you're doing with the bacon, so you can treat yourself and eat it!)
- Pour the flour onto a large plate and stir in the salt and pepper to season it. Dredge the chicken thighs in the flour and place in the pot.
- Cook the chicken for 6 minutes on each side or until a nice sear forms.
- Add the beer, onion, parsnips, mustard, brown sugar, and thyme to the pot and stir to combine. Add enough chicken stock to make sure the chicken is submerged. (I usually use about 1 cup of stock.)
- Cover the pot and reduce heat to medium. Cook for 15 minutes, or until the chicken is cooked through.
- Remove the chicken from the braising liquid. Slice each thigh into strips.
- Portion the coconut curry wild rice equally into 4 bowls. Place one chicken thigh on top of the curry rice in each bowl. Garnish with a sprig of fresh cilantro. Serve immediately.
If you don't want to cook the chicken in bacon fat, you can skip that step and use 2 tablespoons coconut oil or vegetable oil instead.
You don't need to cut the chicken into bite-sized pieces. It is tender enough that you can cut it with the spoon you serve this dish with. But of course, you can cut your chicken smaller if you want.