
Coconut Curry
A flavorful coconut curry dish featuring spiced chicken and Royal Blend Rice, brought to life by a variety of aromatic spices and a creamy coconut sauce. This recipe provides a deliciously spiced and hearty meal perfect for celebrating National Rice & Grains Month.
What you need
bay leaf

cup chicken broth

tsp cinnamon powder

tbsp turmeric powder

nuts
lb boneless chicken breast

tbsp extra-virgin olive oil

tbsp coriander

can coconut cream

tsp salt

tsp red bell pepper

tbsp ground cumin

tbsp fresh ginger

cup cilantro

cup white onion

tbsp smoked paprika

cup rice

tbsp curry powder

tsp black pepper
Instructions
1. Use half of the olive oil and warm it up in a steep pan. 2. Toss in the onions and saute until fragrant. 3. Add in the rice and saute for 2 minutes. 4. Add in broth and cover lid, simmer on low for 20-30 minutes or until all the stock has been absorbed and rice is soft. 5. Season cubed chicken breast with salt, pepper, smoked paprika, cumin, cinnamon, coriander, turmeric, and curry. 6. Massage the other half of the olive oil into the chicken. 7. Cook the chicken until it turns opaque, then add coconut cream and bay leaf. 8. Allow it to simmer for 30 minutes or until sauce is thick (you can add 1 tbsp of corn starch to make the sauce extra thick). 9. Plate with pepper, salads, or with a generous scoop of Sambal (spicy and garlicky).