Coconut Rice:
3 cups long-grain rice , skinless, boneless
3 cups coconut milk
1 cup water
Chicken Curry:
3 tbsp vegetable oil
2 sweet potatoes, (roughly 8 oz total) peeled & diced
2 garlic cloves, minced
4 oz tomatoes , diced small
5 oz red onions, diced small
1 tsp ginger, grated
1¼ lb chicken breasts, boneless & skinless, cubed
⅔ cup orange juice
2 tbsp curry powder
1 cup chicken broth
½ cup coconut milk
⅓ cup cilantro, chopped, plus extra for garnish
1 tbsp cornstarch, dissolved in 2 tbsps cold water
Salt & ground black pepper , to taste
Start with the coconut rice. Wash rice grains according to package directions.
Using a rice cooker, combine all ingredients. Steam for roughly 30 minutes or until fully cooked. Set aside.
For the chicken, heat oil in a deep skillet then saute onions, garlic, ginger, & tomatoes until translucent.
Add chicken & curry powder then roast briefly before setting aside.
Using the same skillet, combine orange juice, chicken broth, & sweet potatoes. Boil them for roughly 10 minutes, or until potatoes are tender.
Add in coconut milk, sauteed chicken, & cornstarch slurry. Simmer it over low heat for another 5 minutes or until curry thickens. Season with salt & pepper to taste. Adjust accordingly.
Add cilantro & mix to combine.
Garnish with 1 tablespoon chopped cilantro & serve together with roughly 1 cup coconut rice per serving.
Sugar: 19g
:
Calcium: 126mg
Calories: 781kcal
Carbohydrates: 62g
Cholesterol: 289mg
Fat: 12g
Fiber: 9g
Iron: 4mg
Potassium: 2726mg
Protein: 101g
Saturated Fat: 3g
Sodium: 1816mg
Vitamin A: 32393IU
Vitamin C: 57mg
