Coconut Curry Chicken & Rice

Last night, we had a craving for Chinese food. The problem with that, though, is the the closest Chinese joint is the next town over and it's a buffet. So, Farmer Ben and I made homemade coconut curry chicken and rice!

This is a suuuuuper easy dish! And took only 35 mins from start to finish!

This is a rendition of Ben's mother's recipe! She's an amazing cook!

Prep Time: 10 mins

Cook Time: 25 mins

Temp: Medium heat on stove top

Ingredients:

1 lg. diced sweet yellow onion

5 large carrots, chunked

1 green bell pepper, chunked

3 chicken breasts, chopped bite size

2 cans coconut milk

5 Tbs curry powder

1 can cream of mushroom soup

4 tbs of butter (or olive oil)

5 Tbs ground ginger (we use fresh ginger and zest it)

1 lime, juiced

2 cups of Rice

Directions:

Start rice according to package directions. Generally, it's 2 cups of water to every 1 cup of rice. Bring to a boil until fluffy!

Melt 4 tbs of butter in a large pan. Add diced onion and chopped chicken breasts. Brown for 5 mins. Add carrot chunks, green pepper chunked and mix.

Pour 2 cans coconut milk and mushroom soup into pan, stir until blended and well coated. Add 5 Tbs curry powder, lime juice, and ginger.

Let simmer until carrots are tender.

Serve over cooked rice.

Salt, pepper and soy sauce to taste.

Enjoy!

-Allison