Apricot Chicken Coconut Curry with Jasmine Rice
- Prep time: 20 minutes
- Calories: 512
- 0.75 Cups of Jasmine Rice
- 120 Grams of Dried Apricots
- 3 Chicken Thighs (skinless)
- 2 Garlic Clove
- 1 Ginger
- 1 Small Bunch of Coriander
- 1 Brown Onion
- 0.5 Bunch of Chinese Broccoli
- 0.5 Tablespoons of Curry Powder
- 1 400 Gram Pack of Coconut Milk
Cook Rice:In a medium pot, bring 1⅓ 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. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:Wash the fresh produce. Roughly chop the apricots. Peel and mince the garlic and ginger. Roughly chop the coriander. Peel and small dice the onion. Roughly chop the Chinese broccoli leaves and stems; discarding tough ends. Pat dry the chicken with paper towel. Thinly slice the chicken.
Start Curry:In a large pan heat olive oil on high until hot. Add the onion and cook 1 to 2 minutes, or until softened. Add the garlic and ginger and cook 30 seconds or until fragrant, stirring. Add the apricots and chicken and cook 2 to 3 minutes, stirring occasionally.
Simmer Curry:Add the curry powder and cook about 30 seconds, stirring to coat the chicken. Stir in ¾ of the coconut milk you will have remainder, scraping up any brown bits at the bottom of the pan. Reduce the heat to medium, and simmer 1 to 2 minutes, or until thickened slightly. Taste and season as required.
Add Chinese Broccoli:Add the Chinese broccoli and cook 2 to 4 minutes, or until bright green and tender-crisp.
You Plate It:Divide the rice between bowls. Top with chicken curry and garnish with coriander. Enjoy!