Chicken Curry Bowl

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  • 2 cups brown rice cooked (or another whole grain)
  • 2 tbsp coconut oil
  • 2 cloves garlic minced
  • 1 yellow onion large, chopped
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground curry divided
  • 1⁄4 tsp red pepper flakes
  • 2 tsp sea salt divided
  • 1 1⁄2 tsp tomato paste
  • 1 lbs organic boneless chicken breasts cut into 1-inch pieces
  • 1 cup full-fat coconut milk
  • 2 cups spinach chopped
  • 1⁄4 cup fresh cilantro chopped
  • 1 lime quartered, optional
  • Prepare your rice or grain of choice according to the directions (you can also use cauliflower rice).
  • In a wok or large saucepan, heat coconut oil over medium heat. Add onions and cook for 6-8 minutes or until transparent. Add garlic and cook for an additional 1-2 more minutes.
  • Stir in cumin, turmeric, 1 tsp curry powder, red pepper flakes and 1 tsp salt and cook for 1 minute. Add tomato paste and mix until well combined. Turn heat to its lowest setting.
  • In a bowl toss the chicken pieces in remaining curry powder, and 1 tsp salt until well coated. Add to the wok or saucepan and cook for about 7-8 minutes or until the outside is golden brown.
  • Pour in the coconut milk, stir well, and simmer uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. If the liquid has cooked down too much, add in a few tablespoons of hot water, as needed. Turn off the heat, add in the spinach leaves and stir until they have wilted.
  • Serve in bowls over brown rice, with a sprinkle of cilantro and a squeeze of lime.
Make ahead tip: Make this dish and store it in the fridge for 4-5 days, or in the freezer for months! Pre-cook grains to use in this recipe or others throughout the week. Enjoy!