Chicken Curry with Coconut Brown Rice and Steaming Spinach

Serves 4 – 6

Chicken:

  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. ground tuemeric
  • 1/4cayenne pepper
  • 3/4 tsp. salt, plus additional for seasoning
  • 1 cup plus 2 tbsp. water
  • 1, 4lb. whole chicken, skinned and divided into 10-12 pieces
  • 2 tbsp. coconut oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. fresh ginger, grated
  • 2 organic tomatoes, diced
  • 1 cup coconut milk
  • 2 tsp. curry powder
  • Freshly ground black pepper

Coconut Rice:

  • 1, 14-oz. can coconut milk
  • 2 cups brown rice
  • 4 cups water
  • 1/4 tsp. salt
  • 1 cinnamon stick

Steaming Spinach:

  • See day 2 dinner for recipe instructions

Prepare rice by first heating a dry skillet to medium heat.  Add the rice, stirring continually to avoid burning but allowing it to golden.  Separately in a saucepan, heat the coconut milk so to allow any solidified milk to melt.  Now add the rice, water, and salt to the coconut milk. Stir well.  Then add the cinnamon stick.  Bring to a boil on high heat, decreasing it to a simmer as soon as a boil has been reached.  Cover and let cook for approximately 45 minutes until liquid has been absorbed. Combine coriander, cumin, turmeric, cayenne pepper, ¼ tsp salt, and 2 tbsp water into a paste.  Rub on to chicken pieces and and let sit 30 minutes.  In a large skillet heat coconut oil over high heat. Place the chicken pieces , paste side down, in the pan for 3-4 minutes until golden. Turn, and cook other side for 3-4 minutes.  Once all chicken has been browned, remove from pan and set aside.  Turn heat back to medium, adding the onion and sauté for about 3 minutes.  Add garlic, cook for an additional 30 seconds.  Add tomatoes, stir. Add coconut milk, last 1 cup of water, and last ½ tsp salt. Stir together well.  Mix in curry powder.  Place chicken back in skillet, immersed in sauce.  Increase heat to medium-high just to bring to boil, then reduce to medium-low simmer.  Cover and cook for 30 minutes. Stirring occasionally. Uncover and continue to simmer for 10 minutes – sauce will thicken.

Recipe adapted from Simply Fresh by Jeff Morgan, p. 160

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