Chicken Curry with Spinach and Coconut Rice

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  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

  2 ½ lb 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

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Brown rice

  Medium-grain, raw

  2 cup or 380g

• Limes

  Raw

  3 fruit or 201g

• Coconut milk

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

  1 cup or 240g

• Water

  Plain, clean water

  4 cup or 947g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

Directions

1. In a rice cooker add the rice ingredients (cilantro, rice, 1/2 of the lime juice, coconut milk, water), except the peas. Set up your machine and let the rice cook.
2. While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes. Add the garlic and ginger to the pan and cook further for another minute. Turn the heat to medium-low and add the spices together with the salt. Stir for one minute until the mixture is fragrant.
3. Add the diced chicken and fresh tomatoes and stir. Add the coconut cream and tomato paste and stir. Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally.
4. When the chicken is cooked through turn the heat off and add the fresh spinach. Allow spinach to wilt. Sprinkle some fresh cilantro over the curry.
5. When the rice is cooked through add the frozen peas and remaining lime juice and stir. Close the lid of the rice cooker. Let it sit for 5-10 minutes before serving so the peas warm up. Serve while warm. Enjoy!

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