Chicken Curry with Spinach and Coconut Rice

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Lime juice

  Raw

  3 lime yields or 132g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Water

  Plain, clean water

  4 cup or 947g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  2 tsp or 4g

• Curry powder

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  3 tsp or 7g

• Salt

  Table

  1 tsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  40 oz or 1.13kg

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 ⅔ cup or 400g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Spinach

  Raw

  3 cup or 90g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

Directions

1. In a rice cooker, combine cilantro, rice, half of the lime juice, coconut milk, and water. Cook according to the rice cooker's instructions.
2. While the rice cooks, heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 2-3 minutes. Add garlic and ginger, cooking for an additional minute. Reduce heat to medium-low, add spices and salt, and stir for one minute until fragrant.
3. Add diced chicken and tomatoes to the skillet, stirring to combine. Add coconut cream and tomato paste, stirring occasionally. Cook the curry for 8-10 minutes over medium-low heat.
4. Once the chicken is cooked through, turn off the heat and add spinach, allowing it to wilt. Garnish with fresh cilantro.
5. When the rice is done, add frozen peas and remaining lime juice, stirring to combine. Close the rice cooker lid and let sit for 5-10 minutes to warm the peas. Serve warm.

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