Coconut Curry Chicken with Jasmine Rice

Bite sized pieces of chicken served with rice and vegetables in a sweet and savory coconut flavored sauce.

Ingredients:

• 4 chicken breasts, cubed
• 1 cup jasmine rice
• 1/4 cup coconut milk
• 1/4 cup rice milk
• 2 tbsp fresh pineapple sage
• 2 tbsp fresh savory
• 1 tbsp fresh parsley
• 1 large onion, diced
• 2 large carrots, diced
• 1 tbsp flax seed oil
• 1 tbsp vegetable oil butter
• Salt and pepper to taste
• Marinade:
• 1/8 cup water
• 2 tbsp sugar
• 1/4 cup coconut milk
• 2 tbsp curry powder
• 1 tbsp rice vinegar
• 1 tsp crushed garlic
• 1 tsp chili pepper
• 1 tsp cornstarch
• 1 tsp fresh lime juice
• 1 tsp turmeric
• Pinch salt and pepper

Directions:

Mix all marinade ingredients together and pour over cubed chicken. Let sit for 30 minutes or more. In a medium sized pot, bring coconut milk, rice milk, and jasmine rice to a boil; lower heat and simmer 20 minutes or until tender. In a medium saucepan, heat flax seed oil then add carrots and onions. Once tender, chop pineapple sage and savory, then add to pan with butter. Heat until herbs are coated, then set aside. Once rice is done, add vegetable mixture to rice, and season to taste. Heat a large saute pan and cook chicken and all the marinade until chicken is cooked through, about 10 minutes, 5 minutes per side. Stir chicken to make sure it cooks on all sides. Once chicken is cooked, mix it into rice. Plate chicken and garnish with fresh parsley.

Number of Servings: 4

Notes from the Cook: If coconut and rice milk evaporate too quickly when cooking the rice, you may have to add more and stir.