COCONUT CHICKEN CURRY w/ RICE

Ingredients:

• 5 boneless skinless chicken breasts
• Seasoning mix (all to taste): salt, black pepper, paprika, and garlic powder
• 1 tbsp olive oil

Instructions:

1. Slice chicken breasts into small cubes and transfer to a mixing bowl
2. Add seasoning mix and olive oil, mix well to combine and ideally let marinate overnight
3. Add chicken to a large pan with cooking spray on medium-high heat and sautee for 5-7 min or until cooked 80% through
4. Remove chicken from pan and set aside

Ingredients:

• 2x red onions
• 2x bell peppers
• 4 cloves of garlic
• 2 cups coconut milk
• 1 tbsp tomato paste
• 1 bunch green onion
• 1/2 bunch cilantro
• Salt, black pepper, turmeric, paprika all to taste)

Instructions:

1. Add onions (roughly chopped), bell peppers (roughly chopped), whites of green onion (finely chopped) to the same pan used to cook the chicken
2. Season lightly with salt to draw out moisture and sautee for 2-3 min
3. Make a well in the centre of the pan and add garlic cloves (finely chopped) and tomato paste, mix well to incorporate
4. Add salt, black pepper, turmeric, and paprika (all to taste) and mix well to incorporate
5. Drop the heat to medium low and add coconut milk, the chicken, and mix well to combine. Cook for 5-7 min
6. Turn off heat and add lime juice and garnish with greens of green onion and finely chopped cilantro

Ingredients:

• 1 tbsp olive oil
• 2 cups raw short grain white rice
• 4 cups water/stock
• 1 cube chicken bouillon
• Salt (to taste)

Instructions:

1. Add olive oil to a pot on medium-high heat and allow 2-3 min for pot to heat up
2. Add washed and drained rice to the pot and mix well to incorporate (~ 3 min). Season lightly with salt
3. Add stock/water, mix well to incorporate, add chicken bouillon, and once bubbles form drop the heat to low and cover with a lid for 15 min
4. Fluff rice with a fork once done and enjoy!