Coconut Chicken Curry
A flavorful twist on your boring chicken and rice. The curry provides the magic, while the rice and chicken will provide you with substantial energy for the day. Throw in some nutritious broccoli, and you’ve got yourself a winner.
This requires a bit of chopping to get it started, but most of your time will be spent monitoring the dish as it simmers.
To make this even easier on yourself, you can purchase chicken that has already been cooked, whether frozen or right off the rotisserie. A pressure cooker or rice maker will allow you to cook the rice with only 2-3 minutes of work.
6 chicken breasts, cut into 1 inch cubes
2 tablespoons curry powder
1 can coconut milk
2 cups brown rice
1 tbsp chicken stock
1 can diced tomatoes
½ onion, diced
3 cloves garlic, chopped
3 tbsp vegetable oil
A pinch of sugar
1 head broccoli
- Add 2 cups brown rice and 4 cups water to pressure cooker. Add a pinch of salt and 1 tbsp of chicken stock (if available). Cook for 18 minutes on high.
- Cut chicken into 1-inch cubes.
- Add curry powder to vegetable oil in large pan. Add onion and garlic, cook for 2 minutes.
- Add chicken. If uncooked, cook for 8 minutes. If cooked, cook for 2 minutes. Stir occasionally to coat pieces with curry and oil mixture.
- Add tomatoes, coconut milk, and sugar. Cover and cook for 30 minutes, stirring occasionally.
- Heat broccoli in a covered bowl for 90 seconds.
- Turn off heat. Stir in broccoli to coconut chicken curry mixture.
- Pack yourself lunches for the week, and put them in fridge or freezer. Give yourself a pat on the back. Well done, boss.
- Wash the damn dishes.
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