Sri Lankan Beetroot Curry with Grilled Chicken

In a medium pot, bring 3 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Peel and dice onion, garlic and ginger. Slice chilli. Thinly slice kale. Julienne or grate apple. Peel beetroot and chop into chunks.

Heat a pot on medium heat with a drizzle of oil. Add spice and cook for 30 seconds, be careful not to burn. Add onions, 1/2 garlic and 1/2 ginger, cook for 2-3 minutes. Add beetroot and 1/2 chilli, cook for 1-2 minutes. Add coconut milk and salt, reduce heat to a simmer. Simmer for 20-25 minutes or until beetroot is tender.

Heat a grill pan on medium high heat with a drizzle of oil. Season chicken with remaining ginger, garlic, salt and pepper. Add chicken to the pan and cook for 5-6 minutes each side or until cooked through. Rest for a few minutes and slice.

Toast shredded coconut in a dry pan on low heat until lightly brown, about 2-5 minutes. Mix kale, apple and most of the toasted coconut (saving some for garnish). Season salad with olive oil and salt.

Divide rice and beetroot curry between bowls. Top with chicken and serve kale salad on the side. Garnish with toasted coconut. Enjoy!

In a medium pot, bring 3 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Peel and dice onion, garlic and ginger. Slice chilli. Thinly slice kale. Julienne or grate apple. Peel beetroot and chop into chunks.

Heat a pot on medium heat with a drizzle of oil. Add spice and cook for 30 seconds, be careful not to burn. Add onions, 1/2 garlic and 1/2 ginger, cook for 2-3 minutes. Add beetroot and 1/2 chilli, cook for 1-2 minutes. Add coconut milk and salt, reduce heat to a simmer. Simmer for 20-25 minutes or until beetroot is tender.

Heat a grill pan on medium high heat with a drizzle of oil. Season chicken with remaining ginger, garlic, salt and pepper. Add chicken to the pan and cook for 5-6 minutes each side or until cooked through. Rest for a few minutes and slice.

Toast shredded coconut in a dry pan on low heat until lightly brown, about 2-5 minutes. Mix kale, apple and most of the toasted coconut (saving some for garnish). Season salad with olive oil and salt.

Divide rice and beetroot curry between bowls. Top with chicken and serve kale salad on the side. Garnish with toasted coconut. Enjoy!

In a medium pot, bring 1 1/2 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Peel and dice onion, garlic and ginger. Slice chilli. Thinly slice kale. Julienne or grate apple. Peel beetroot and chop into chunks.

Heat a pot on medium heat with a drizzle of oil. Add spice and cook for 30 seconds, be careful not to burn. Add onions, 1/2 garlic and 1/2 ginger, cook for 2-3 minutes. Add beetroot and 1/2 chilli, cook for 1-2 minutes. Add coconut milk and salt, reduce heat to a simmer. Simmer for 20-25 minutes or until beetroot is tender.

Heat a grill pan on medium high heat with a drizzle of oil. Season chicken with remaining ginger, garlic, salt and pepper. Add chicken to the pan and cook for 5-6 minutes each side or until cooked through. Rest for a few minutes and slice.

Toast shredded coconut in a dry pan on low heat until lightly brown, about 2-5 minutes. Mix kale, apple and most of the toasted coconut (saving some for garnish). Season salad with olive oil and salt.

Divide rice and beetroot curry between bowls. Top with chicken and serve kale salad on the side. Garnish with toasted coconut. Enjoy!

In a medium pot, bring 1 1/2 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Peel and dice onion, garlic and ginger. Slice chilli. Thinly slice kale. Julienne or grate apple. Peel beetroot and chop into chunks.

Heat a pot on medium heat with a drizzle of oil. Add spice and cook for 30 seconds, be careful not to burn. Add onions, 1/2 garlic and 1/2 ginger, cook for 2-3 minutes. Add beetroot and 1/2 chilli, cook for 1-2 minutes. Add coconut milk and salt, reduce heat to a simmer. Simmer for 20-25 minutes or until beetroot is tender.

Heat a grill pan on medium high heat with a drizzle of oil. Season chicken with remaining ginger, garlic, salt and pepper. Add chicken to the pan and cook for 5-6 minutes each side or until cooked through. Rest for a few minutes and slice.

Toast shredded coconut in a dry pan on low heat until lightly brown, about 2-5 minutes. Mix kale, apple and most of the toasted coconut (saving some for garnish). Season salad with olive oil and salt.

Divide rice and beetroot curry between bowls. Top with chicken and serve kale salad on the side. Garnish with toasted coconut. Enjoy!

In a medium pot, bring 1 1/2 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Peel and dice onion, garlic and ginger. Slice chilli. Thinly slice kale. Julienne or grate apple. Peel beetroot and chop into chunks.

Heat a pot on medium heat with a drizzle of oil. Add spice and cook for 30 seconds, be careful not to burn. Add onions, 1/2 garlic and 1/2 ginger, cook for 2-3 minutes. Add beetroot and 1/2 chilli, cook for 1-2 minutes. Add coconut milk and salt, reduce heat to a simmer. Simmer for 20-25 minutes or until beetroot is tender.

Heat a grill pan on medium high heat with a drizzle of oil. Season chicken with remaining ginger, garlic, salt and pepper. Add chicken to the pan and cook for 5-6 minutes each side or until cooked through. Rest for a few minutes and slice.

Toast shredded coconut in a dry pan on low heat until lightly brown, about 2-5 minutes. Mix kale, apple and most of the toasted coconut (saving some for garnish). Season salad with olive oil and salt.

Divide rice and beetroot curry between bowls. Top with chicken and serve kale salad on the side. Garnish with toasted coconut. Enjoy!

In a medium pot, bring 1 1/2 cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Peel and dice onion, garlic and ginger. Slice chilli. Thinly slice kale. Julienne or grate apple. Peel beetroot and chop into chunks.

Heat a pot on medium heat with a drizzle of oil. Add spice and cook for 30 seconds, be careful not to burn. Add onions, 1/2 garlic and 1/2 ginger, cook for 2-3 minutes. Add beetroot and 1/2 chilli, cook for 1-2 minutes. Add coconut milk and salt, reduce heat to a simmer. Simmer for 20-25 minutes or until beetroot is tender.

Heat a grill pan on medium high heat with a drizzle of oil. Season chicken with remaining ginger, garlic, salt and pepper. Add chicken to the pan and cook for 5-6 minutes each side or until cooked through. Rest for a few minutes and slice.

Toast shredded coconut in a dry pan on low heat until lightly brown, about 2-5 minutes. Mix kale, apple and most of the toasted coconut (saving some for garnish). Season salad with olive oil and salt.

Divide rice and beetroot curry between bowls. Top with chicken and serve kale salad on the side. Garnish with toasted coconut. Enjoy!