Chicken Curry with Spinach an Coconut Lime Rice
Delicious and Gluten Free!
Servings 4
Ingredients
- For the curry:
- 2.5 lbs. of diced chicken breast
- 1 chopped red onion
- 3 cups of fresh spinach
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon of curry paste
- 3 teaspoons of turmeric
- 1 teaspoon of ground ginger
- 2 large tomatoes, diced
- 14 oz. can of coconut milk
- 3 tablespoon tomato paste
- 1 teaspoon sea salt
- 2 tablespoon olive oil
- handful fresh cilantro and coriander leaves
- For the rice:
- 2 ½ cups of brown or white rice
- 3 lime, the juice of
- 1 cup coconut milk
- ½ cup frozen peas
Instructions
- Directions
- In a saucepan, add all the rice ingredients (except for the peas and lime juice).
- To cook the curry, add the oil and onions to a skillet or frying pan, and cook over a medium to high heat for around 2 to 3 minutes until the onions are nicely browned. Add garlic and ginger to the pan and cook for another minute.
- Turn the heat down to medium, and add the spices and the salt. Stir until the mixture is nice and fragrant.
- Stir the diced chicken and the fresh tomatoes into the mix. Add the coconut milk, tomato paste, and stir until the mixture sets in. Let it all cook for 8 to 10 minutes at medium-low heat to let it accrue flavor.
- Turn the heat off when the chicken is cooked and add the spinach, sprinkle the cilantro over the curry.
- Once the rice is cooked, add the frozen peas and lime juice. Stir it all in, put a lid on the saucepan and let it sit for 5 to 10 minutes.