From member ...... It's not a fast recipe, but it is really good and the closest I've found to smelling and tasting like Indian curry.
- 1 lb. chicken breast
- 2 teaspoons coconut extract
- 12 oz nsa chicken broth
- 1 medium onion
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 teaspoon ginger
- 1 or 2 teaspoons cayenne pepper
- Fresh ground black pepper, to taste
- 1 teaspoon white pepper
- 2 cloves of fresh pressed garlic
- 1 red pepper
- 3 cups cooked white rice
Add chicken broth, coconut extract, and all spices together in a glass bowl. Mix well.
Cut chicken breast into strips and add to the mixture to marinate for 30 minutes. After marinating, cook the chicken in a skillet until it thoroughly cooks and is nice and brown.
Chop the red pepper into small chunks and combine with cooked white rice. Add the rice/pepper mixture into a casserole dish. Pour remaining marinade over the rice and lastly add the chicken on top.
BMOS Note: Because of the dangers associated with bacterial contamination from the marinade which has come in contact with raw poultry, we suggest that you boil the marinade 2 - 3 minutes beforing using it again on the finished product.
Cover and place in a preheated oven at 300 degrees and let cook for 50 to 60 minutes.
Compatible with Body Type:
Morning Snack C-E
Afternoon Snack B-C-D
This Recipe Contains: Protein B, Carb B, Free Veggies