Coconut Chicken Curry

This is one of my favorite meals since Kari made it for us when Lars was a baby.  Here's my variation.





Let's start the rice cooking first. This bullion comes from  Costco. 

Add the bullion to the water with some butter or olive oil.  Water amount depends on how much rice you need for your family.  I'm doing 2 cups here with a scoop of bullion and 2 Tblsp butter.  Remember we need good fats.

Add black rice, brown rice, white rice, or quinoa.  I also have put the curry on a bed of yukon gold potatos which is fabulous as well.  I am using black rice this time.

Stir the rice in after the water boils.  Cover and simmer.

With the rice cooking away, let's start the curry.  Drizzle olive oil in skillet.

Pick vegetables of choice.  This is what I'm using. 

After lots of chopping, put the gorgeous veggies in the pan.

Next take an organic chicken breast or two and dice.  I just use kitchen shears and cut it up so I don't get a cutting board dirty.

I realized at this point that I should have put the chicken on bottom so I'm going to tuck the chicken.

Chicken successfully tucked.

Covering makes it cook faster and ensures chicken is cooked but I don't like dried out, over cooked chicken either.

Let's check out the rice.  Looking good.

This is one of the magic ingredients.  When vegetables are tender and chicken is done, you can add the coconut milk.

Next magic ingredient.  Season milk, veggies, and chicken with yellow curry  to taste.  This stuff smells and tastes absolutely magnificent.

Salt to taste.  There's good salt and bad salt out there.  Bad salt is why there is low salt diets.  Low salt diets are dangerous because we need good salt.  Good salt is essential to many processes in the body.  Make sure you are eating good salt.

Mix it all in.

Put rice on plate.

Ladle curry on top.



Enjoy!