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Ingredients
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2 tablespoons butter
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1 pound roughly chopped cooked chicken thighs
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1 large onion, finely chopped
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1 apple - peeled, cored, and minced
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2 large cloves garlic, grated
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4 tablespoons yellow curry powder
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2 tablespoons tomato paste
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1 ½ tablespoons all-purpose flour
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1 ½ teaspoons zafrani garam masala
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½ teaspoon ground ginger
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3 ¾ cups light unsweetened coconut milk, divided
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2 large carrots, peeled and roughly chopped
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1 large russet potato, peeled and roughly chopped
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4 ¾ cups chicken broth, divided
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3 tablespoons light brown sugar
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2 tablespoons mushroom-flavored dark soy sauce
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2 tablespoons chile-garlic sauce (such as Sriracha®), or to taste (Optional)
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salt to taste
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2 cups uncooked short-grain white rice
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½ teaspoon salt
Directions
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Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
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Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
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Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
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Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.
Cook's Note:
You can add peas, green beans, and/or mushrooms for more vegetables. The animal products can be subbed to make this vegetarian- and vegan-friendly, and the chicken and stock can be swapped for beef as well.
Nutrition Facts (per serving)
646 | Calories |
33g | Fat |
67g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 646 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 24g | 119% |
Cholesterol 65mg | 22% |
Sodium 1377mg | 60% |
Total Carbohydrate 67g | 24% |
Dietary Fiber 6g | 23% |
Total Sugars 10g | |
Protein 23g | 46% |
Vitamin C 16mg | 18% |
Calcium 71mg | 5% |
Iron 8mg | 46% |
Potassium 814mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.