Coconut Curry-Style Chicken Rice Recipe 🍚 🍗
Chicken Rice Recipe Below ↙️
Rice: (Instant works too!)
1-1/2 C. dry brown rice
1-1/2 C. chicken broth (reserve from cooked chicken thighs)
1 tbsp avocado or coconut oil
1/2 tsp garlic powder
1/2 tsp sea salt
Chicken + Sauce:
1 lb. chicken thighs, boneless + fat trimmed
2 TB coconut oil or olive
1 C. sweet onion, diced
1 TB. minced garlic
1 TB cumin powder
2 tsp ground ginger
1-2 TB curry powder
1 tsp sea salt
1/2 tsp smoked red pepper flakes or cracked black pepper
1 C. carrot, shredded
1 C. zucchini, julienne/zoodle style
1 can (15 oz) lite coconut milk
1-1/2 tsp. lime juice (lemon is a good substitute)
1 TB stevia brown sugar blend
1 TB cilantro, dried
Cook Also: Easy Burrito Bowl Recipe Cooking Your Own
2-3 TB plain Greek yogurt
1. Rice ➡️ Pressure Cooker on high; combine ingredients in the pot, seal + cook for 30 mins; 5-10 mins natural release. Fluff.
2. Chicken ➡️ Skillet over med-high heat. Add 1 TB coconut oil. Once hot, add lightly salted chicken thighs + sear on each side until golden; 3-4 mins each. Set aside, cool, + shred into chunks. Scrape bottom of pan + adds additional TB of oil. Add onion, turn down to medium heat, + cook until softened. Add garlic + all the spices, salt/pepper; cooking for addt’l min or so until fragrant. Add shredded carrot + zucchini. Turn heat down to med-low. Cook until softened, 2-3 mins.
Add coconut milk, stir. Bring to a soft boil over med to med-high heat. Stir in shredded chicken. Cook for 4-6 mins until thickened. Stir in lime juice, stevia brown sugar blend, + cilantro. Remove from heat.
3. Yogurt Garnish ➡️ Using a small bowl, add 1-2 TB of coconut milk sauce to the yogurt until slightly thinned. Add dollops of yogurt mixture back into the sauce and swirl slightly.
Serve chicken + sauce over hot rice. Season lightly with salt + pepper as needed. Enjoy.