Nourishing Curried Chicken and Coconut Rice
There’s something about the cooler weather that makes me want all the warm, spicy curries…anyone else?! Curries are one of the best ways to pack a bunch of medicinal herbs into a meal. This one features turmeric, garlic, chili and cilantro to name a few. This recipe is simple and an easy clean up. It’s also adaptable, which I love. If you don’t eat meat, switch out the chicken for tempeh or your favorite root vegetable. You can also swap the yogurt for a non-dairy alternative if you prefer, I’d recommend an unsweetened coconut yogurt! If you make this recipe, let me know how it goes and tag us @sunnyhunnyherbs in any photos.
Curried Chicken and Coconut Rice
1 lb. organic chicken, cut into tenders or large chunks
1/4 c. yogurt (I used organic sheep’s milk yogurt)
1 tbsp. curry powder (I love this one from Frontier)
1/2 tsp. chili flakes
1/2 tsp. garlic powder
Juice of one lime
1 tbsp. fat (I used local pastured pork fat, but butter or coconut oil would work too)
1/2 head of white-stemmed bok choy, sliced
A splash of broth
1 c. organic basmati rice
1 c. coconut milk (I use Native Forest, it’s gum-free and unsweetened)
For the chicken and bok choy: Combine the yogurt with the lime juice, spices and salt to taste. Cut your chicken and marinate in the yogurt for at least an hour or overnight in the fridge. After marinating, heat your fat over medium-high heat in an oven-safe pan. When it’s hot and sizzlin’ drop in your chicken. Sear on each side for 2 minutes and then throw the sliced bok choy over top the chicken with a splash of broth. Cover with a lid and bake in the oven for 15 minutes at 375 degrees.
For the rice:
I used a rice cooker, but I imagine this would also work on the stovetop. I like to give my rice a long soak and then rinse it well. In this recipe you’re just replacing water with coconut milk and keeping that 1 to 1 rice to liquid ratio. No special instructions, cook as you normally would.
To plate this one, I like a scoop of the coconut rice with the chicken and bok choy over top. Extra delicious garnished with fresh cilantro and a little of your favorite hot sauce.
