Coco-Style Chicken Curry

Chicken curry made with curry sauce mix, bacon, and mushrooms is served over rice and topped with a slice of Havarti cheese for an Asian-inspired meal.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 732 Calories

Ingredients

• 2 eggs, beaten
• 2 ½ cups water
• salt and ground black pepper to taste
• 2 tablespoons peanut oil
• 1 pinch cayenne pepper, or to taste
• 2 slices bacon, chopped
• 2 cups panko bread crumbs
• 4 slices Havarti cheese
• 1 (12 ounce) package sliced fresh mushrooms
• 4 skinless, boneless chicken breast halves, pounded 1/2-inch thick
• 1 (3.5 ounce) container medium-hot curry sauce mix (such as S&B® Golden Curry)
• 2 cups cooked short grain white rice, warmed

Recipe Instructions

Step 1

Place bacon in a large skillet or wok; cook and stir just until crispy, about 10 minutes. Add mushrooms and cook until mushrooms are tender, about 5 minutes.

Step 2

Stir water and curry sauce mix into bacon-mushroom mixture; bring to a boil. Cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Step 3

Season chicken breasts with salt and black pepper. Whisk panko bread crumbs, salt, black pepper, and cayenne pepper together in a pie plate or shallow bowl. Pour beaten eggs into a second shallow bowl. Dip chicken in the beaten eggs and coat with bread crumbs mixture.

Step 4

Heat peanut oil in a large skillet over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes per side. Slice chicken.

Step 5

Spoon 1/2 cup rice onto individual plates; top with chicken, curry sauce, and 1 slice Havarti cheese.