Chicken Curry with Basmati Rice
1 lb skinless, boneless chicken breast (cut into bite-size chunks)
2 cups basmati rice
2 T coconut oil (separated)
2 T British Curry (I use one from Teeny Tiny Spice Co of VT)
1 medium onion, chopped
4 cloves garlic, crushed
1 14oz can diced tomatoes
2 T almond meal
1 C sour cream, fat free (or plain yogurt)
1 T fresh cilantro, chopped
1. Add four cups of water to a medium saucepan and bring to a boil. Add in 1 T coconut oil. Add basmati rice and turn stove down to a simmer. Cover for 20 minutes or until all of the water is absorbed.
2. While the rice cooks, heat 1 T coconut oil into a large frying pan, add chicken and brown. Transfer to a plate when done, leaving the pan on the heat.
3. Add the onions into the pan and cook for about 10 minutes on medium. Add 1 T of British Curry and garlic; saute for about a minute. Add can of tomatoes, almond meal, sour cream, 1 T British Curry and return chicken to pan. Mix well. Sprinkle with cilantro.
4. Serve meat mixture over rice – enjoy!