Chicken and Vegetable Coconut Curry with Brown Rice
Tender chicken and vibrant vegetables simmered in a flavorful, dairy-free coconut curry sauce, served over fluffy brown rice.
Ingredients
- boneless, skinless chicken breasts200 g
- brown rice (dry)50 g
- yellow onion50 g
- bell pepper (any color)60 g
- carrots60 g
- broccoli florets80 g
- garlic10 g
- canned coconut milk (full-fat)150 ml
- bell pepper (any color)60 g
- cooking oil10 ml
- salt1 g
- black pepper0.5 g
- fresh ginger5 g
- curry powder5 g
- soy sauce (or tamari)15 ml
- water100 ml
Instructions
- 1Step 1
Cook the brown rice according to package instructions.
- 2Step 2
Cut the chicken breasts into bite-sized pieces.
- 3Step 3
Dice the yellow onion, bell pepper, and carrots. Chop the broccoli into small florets.
- 4Step 4
Mince the garlic and grate the fresh ginger.
- 5Step 5
Heat cooking oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides.
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