Coconut Curry Rice and Chicken

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while chicken thighs are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: curry paste

Homemade blends can be healthier and tailored to taste.

Season chicken with chicken bouillon cubes, onion powder, garlic powder, black pepper, parsley, red pepper, salt, curry powder, a little oil, and lemon juice; massage spices into the chicken and let marinate for about 30 minutes.

Prepare the pepper mix by chopping tomatoes, red bell peppers, and Scotch Bonnet pepper using a manual chopper or food processor.

Prepare coconut milk, either by making it fresh or using store-bought; if making fresh, blend coconut meat with water and strain.

Heat oil in a pan and add finely chopped onions and garlic; fry for about 2 minutes on medium heat until onions are soft.

Add tomato paste to the pan and fry for about 5 minutes until it starts to separate.

Add chopped veggies to the pan, season with salt, crushed chicken bouillon cubes, and curry powder; fry for about 4-5 minutes to get rid of the raw tomato taste.

Add coconut milk and chicken stock to the pan, mix well to combine all ingredients.

Add washed C basmati rice to the pan, season with a little salt, cover, and cook on low-medium heat for about 20-25 minutes.

While the rice is cooking, grill the marinated chicken on a Ninja XL indoor grill for about 20 minutes on medium heat.

After 25 minutes, mix the rice to incorporate all ingredients; check for flavor.

Once the chicken is done, transfer it on top of the rice and garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens