Chicken Curry with Brown Rice
Recipe By: Megan
Recipe type: Dinner
- 2 cups brown rice
- 4 tablespoons coconut oil
- 3 tablespoons curry powder
- 2 boneless, skinless chicken breasts, cut into small cubes
- 1 medium yellow onion, thinly sliced
- 2 stalks of celery, diced
- 1 medium apple, diced (you can peel it if you want to - I like to leave the peel on)
- ¾ cup shredded, unsweetened coconut(optional)
- 2⅓ cups chicken broth (or you can use coconut milk)
- 1¼ cups raisins
- 3 tablespoons corn starch and a little water
- Kosher salt
- Freshly ground black pepper
- First you want to start the rice so that it’s done when the curry is done. Put the rice in a rice cooker and put in about 4½ cups water (remember brown rice needs more water to get soft). Turn it on and start the curry.
- In a large saute pan, heat the coconut oil over medium heat. Once melted add the curry powder and allow to cook for just a minute. Once the curry powder and oil have cooked together for a minute, add the chicken toss to coat. Turn the burner up to medium high and brown the chicken just until no pink remains on the outside.
- Add the onions, celery, apple and coconut and saute for a minute to start softening. Then add the chicken broth, bring to a boil then reduce heat, cover and allow to simmer for 15 minutes.
- Remove the lid, give it a stir and then add the raisins and salt and pepper and then put the lid back on and simmer about 4 more minutes to let the raisins plump up.
- In a small bowl combine the corn starch with a little cold water and then pour into the curry. Stir around until thickened, if it doesn’t get to a nice thick saucy consistency you can add a little more cornstarch but the 3 tablespoons should be enough. You always want to combine cornstarch with cold water because if you add it straight into warm or hot it will clump - I learned that the hard way!
- Once the sauce is good and thick, serve hot over rice!