Apricot Chicken Coconut Curry with Jasmine Rice
- Prep time: 25
- 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
- 120 Grams of Snow Peas
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. De-string snow peas and cut in half on a slight angle. 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 (or pot) 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 occasionally. Add the apricots and chicken. 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 Greens:Add the Chinese broccoli and snow peas 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!