🌴🥥 Escape to tropical flavor paradise! This Crispy Coconut Curry Chicken Rice Bowl with Mango Crema is crispy, creamy, and deliciously exotic. 🍚✨ Juicy chicken thighs glazed in coconut curry sauce sit atop aromatic coconut jasmine rice with roasted veggies, toasted cashews, and a refreshing mango-coconut yogurt drizzle. Get ready—this bowl will transport your taste buds! 🥭🌶️
Ingredients (Serves 4 | 530 cal per serving):
🍗 Crispy Coconut Curry Chicken:
• 4 chicken thighs (boneless, skinless)
• ½ cup shredded coconut 🥥
• 1 tsp curry powder
• 1 tsp paprika
• Salt & pepper to taste
• Olive oil spray
🍚 Coconut Jasmine Rice:
• 1½ cups jasmine rice
• 1½ cups coconut milk 🥥
• 1 cup water
• ½ tsp salt
🥦 Roasted Veggies & Cashews:
• 2 cups mixed veggies (bell peppers, broccoli, carrots)
• 1 tbsp olive oil
• Salt & pepper to taste
• ¼ cup toasted cashews 🥜
🥭 Mango Coconut Yogurt Crema:
• ½ cup Greek yogurt
• ½ cup fresh mango, diced 🥭
• 2 tbsp coconut milk 🥥
• Juice of half a lime 🍋
• Salt, pinch to taste
Instructions:
1. 🍗 Crispy Chicken:
Coat chicken thighs in shredded coconut, curry powder, paprika, salt, pepper, and lightly spray with olive oil. Bake at 425°F for 25–30 mins until crispy and golden.
2. 🍚 Cook Rice:
Combine jasmine rice, coconut milk, water, and salt in a pot. Bring to boil, then simmer covered for 15 mins until fluffy.
3. 🥦 Roast Veggies:
Toss veggies in olive oil, salt & pepper. Roast at 425°F alongside chicken for 15–20 mins until tender-crisp.
4. 🥭 Make Mango Crema:
Blend yogurt, mango, coconut milk, lime juice, and salt until smooth and creamy.
5. 🍲 Assemble Bowl:
Layer coconut rice, roasted veggies, and crispy chicken in bowls. Top with toasted cashews and drizzle generously with mango crema.
Enjoy your tropical getaway in a bowl—every bite is paradise! 😋🌴🥥
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