Chicken Curry with Coconut Lime Rice
Chicken curry dinner is easy to make and you can be flexible by using any vegetables available. Sometimes I even keep the chicken on the side in some chicken stock with coconut milk and a bit of curry powder to keep the dish vegetarian. If you want to add tofu, just marinade it for a few minutes, toss in about 1 tablespoon of cornstarch and bake on a parchment lined baking sheet at 400 degrees for 15-20 minutes.
Bring chicken broth to a simmer, add chicken breasts and poach for 10 minutes in broth. Remove & set aside. Once cooled, shred or cut chicken into pieces. Melt butter with coconut oil. Saute onion for about 10 minutes. Step 3 Mix in apple, curry powder, cumin and garlic powder and stir for 2-3 minutes. Step 4 Add garlic and saute another 2 minutes. Add carrots & red pepper & fresh ginger. Stir in coconut flour, salt, pepper & ground cardamom. Mix well. Stir in reserved broth. Bring to a boil. Reduce heat to a simmer and cover 20 minutes. Add chicken + 1/3 C chutney to liquid. Simmer 15 minutes. Stir in lime juice + lemon zest. Serve over coconut lime rice. Garnish with peanuts, shredded unsweetened coconut, and raisins or a dollop of chutney. Bring coconut milk, water & salt to a boil in saucepan over medium heat. Stir in rice. Reduce heat to a simmer. Cover for 20-25 minutes, until liquid is absorbed and rice is tender to the tooth. Stir in lime zest & juice. Short Cut: Use a rice cooker and add the lime juice and zest after it is cooked. Think Out of the Ice Box: Try using orange juice & zest and a cardamom pod in place of the lime.Chicken Curry
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 45 minutes
Ingredients
Yield: 6 servings
Instructions
Step 1
Step 2
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Coconut Lime Rice
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
Yield: 3 cups
Instructions
Step 1
Step 2
Step 3
Notes
