We love cooking and eating. Another thing we love is saving money. We are always looking for ways to make our favorite restaurant meals at home. Instead of spending $6 on a chop chop, we quickly make it at home for half the price and the calories! You'll love this dish! It makes a great weeknight meal.
Ingredients for chicken seasoning:
2 chicken breasts sliced in half
1/2 cup of lime juice
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of cumin
Ingredients for rice:
2 tablespoons of olive oil
2 cups of rice
4 cups of chicken broth
1 teaspoon of Badia yellow coloring
Ingredients for yellow curry sauce:
4 tablespoons of light mayo
2 teaspoons of mustard
1 teaspoon of curry powder
2 teaspoons of water
Medium sized pot
Measuring cups and spoons
The night before you make this recipe, cut the chicken breasts in half to make 4 thin cutlets. Place the chicken in a Ziploc bag and add lime juice, salt, pepper, onion powder, garlic powder and cumin. Shake and marinate in the refrigerator overnight.
Heat up the grill and place the chicken on it. Cook for a few minutes and turn until thoroughly cooked. Meanwhile, heat olive oil in a pot on high heat. Add the rice and toast in the olive oil for a few minutes. Add chicken broth, salt and yellow coloring into the pot and stir. Allow the rice to come to a boil and then lower the heat to low and place the lid on the pot. Cook for 20 minutes until the liquid is absorbed into the rice. Do not stir the rice unless you want it to become mushy.
To make the yellow curry sauce, combine all of the ingredients in a small bowl and mix. Taste it and add more mayo, mustard, curry sauce to taste. Add more water if you want the sauce to be thinner.
Once the chicken is cooked, place on a cutting board and chop into bite-sized pieces. Serve over rice and top with sauce. We like to eat this with toasted pita bread.