Coconut Chicken and Rice with Carrots

By Gerry

Simple ingredients. Simple cooking methods.

Ingredients

• 2 Tbsp olive oil
• 2 boneless skinless chicken breasts, cut into bite size pieces
• 2 Tbsp minced onion
• 1 Tbsp minced garlic
• 1 15 oz. can light coconut milk (not coconut water)
• 1 1/2 cups brown rice (or white rice)
• 2 cups carrots, cut into bite size pieces
• 2 Tbsp curry powder
• Salt and pepper to taste

Details

Servings 4
Adapted from onedishdinners.com

Preparation

Step 1

In a Dutch oven, heat the olive oil, then saute the chicken pieces with the minced onion and minced garlic until they are brown on all sides.
Pour in the coconut milk with 2 cups HOT water. Bring to bubbling and then add the rice, carrots and curry powder.
Bring to a boil, then reduce the heat to medium, cover and cook for 45 minutes, or until the brown rice is fork tender. (Cook for 18 to 20 minutes if using white rice.)
Remove from the heat to prevent overcooking the rice. Let cool slightly before serving.
Serve Coconut Chicken and Rice with Carrots, as is or with simple side dish.