Chicken Curry with Spinach and Coconut Rice

Ingredients

• Brown rice

  Long-grain, raw

  2 cup or 370g

• Coconut milk

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

  3 cup or 678g

• 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

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Curry powder

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Ginger

  Spices, ground

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Spinach

  Raw

  4 cup or 120g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Lime juice

  Raw

  3 lime yields or 132g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

Directions

1. In a rice cooker or saucepan, combine the rice, one-third of the coconut milk, and water. Cook according to the rice package directions.
2. While the rice cooks, heat the olive oil in a large skillet over medium-high heat. Add the chopped onions and cook until translucent, about 2-3 minutes. Add the minced garlic and ginger, cooking for an additional minute. Reduce the heat to medium-low, add the spices and salt, and stir for one minute until fragrant.
3. Add the diced chicken and tomatoes to the skillet, stirring to combine. Add the remaining coconut milk and tomato paste, stirring occasionally. Cook the curry for 8-10 minutes over medium-low heat.
4. When the rice is done, add the frozen peas and lime juice, stirring to combine. Close the lid and let sit for 5-10 minutes to warm the peas.
5. Once the chicken is cooked through to 165°F, turn off the heat and add the spinach, allowing it to wilt.
6. Serve the curry over coconut rice, garnished with fresh chopped cilantro.