Have you ever tried to make chicken curry before? Enjoy!
YIELD: 8 SERVINGS TOTAL TIME: 30 MINUTES
INGREDIENTS:
2.5 lbs chicken breast, diced
1 red onion, chopped
3 cups fresh spinach
1 garlic clove, minced
1 tsp fresh ginger, minced
1 tbsp Spice Islands® Curry
3 tsp Spice Islands® Turmeric
1 tsp Spice Islands® Ginger
2 large tomatoes, diced
14 oz can coconut cream, or milk
3 tbsp tomato paste
1 tsp celtic salt
2 tbsp olive oil
Fresh cilantro
Rice
2 ½ cup brown rice
3 limes, juice
1 cup coconut milk, or coconut cream
½ cup frozen peas
4 cups hot water
DIRECTIONS:
- In a rice cooker add the rice ingredients, except the peas. Set up your machine and let the rice cook. Alternatively, you can cook the rice on a stove top.
- While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.
- Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.
- When the chicken is cooked through turn the heat off and add the fresh spinach. The spinach will wilt. Sprinkle some fresh cilantro over the curry.
- When the rice is cooked through add the frozen peas and lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm.
NOTE: You can freeze leftovers.