8 Servings 20 min Cook
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
1 Cloves, minced Garlic
2 Tsp Ginger
1 Tbsp Curry Powder
3 Tsp Turmeric
1 Tsp Salt
2 1/2 Lb Chicken Breast
2 Large whole (3" dia) Tomatoes
1 2/3 Cup Coconut Cream
3 Tbsp Tomato Paste
3 Cup Spinach
2 Cup Fresh Cilantro
2 Cup Brown Rice
3 Fruit (2" dia) Limes
1 Cup Coconut Milk
4 Cup Water
1 Cup Peas
In a rice cooker add the rice ingredients (cilantro, rice, 1/2 of the lime juice, coconut milk, water), except the peas.
Set up your machine and let the rice cook.
While the rice cooks, in a large cast iron skillet, or any skillet of your choice, over medium to high heat, add the oil and onions and cook until translucent, 2-3 minutes.
Add the garlic and ginger to the pan and cook further for another minute.
Turn the heat to medium-low and add the spices together with the salt.
Stir for one minute until the mixture is fragrant
Add the diced chicken and fresh tomatoes and stir.
Add the coconut cream and tomato paste and stir.
Let the curry mixture cook for 8-10 minutes at medium-low heat stirring occasionally
When the chicken is cooked through turn the heat off and add the fresh spinach.
Allow spinach to wilt.
Sprinkle some fresh cilantro over the curry
When the rice is cooked through add the frozen peas and remaining lime juice and stir.
Close the lid of the rice cooker.
Let it sit for 5-10 minutes before serving so the peas warm up.
Serve while warm.