June 01, 2018
Dinner, Main Dish, Poultry,
Chicken, Vegetables, Cauliflower, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Zucchini, Boneless Pieces, Kosher Meat more
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"From one of our national supermarkets and their free monthly magazine September 2017."
To make the coconut rice, combine rice, stock and coconut milk in a medium saucepan and bring to the boil and then reduce heat to cow, cover and simmer for 12 minutes or until liquid is absorbed and then set aside, covered, for 5 minutes.
Meanwhile, heat the oil in a large saucepan over high heat and cook the chicken, in 2 batches, stirring, for 5 minutes or until golden brown and then return the chicken to the pan with zucchini and cauliflower and cook, stirring occasionally, for 5 minutes or until vegetables soften and add the butter chicken sauce and bring to the boil and then reduce heat to low and simmer for 5 minutes or until the vegetables and the chicken are cooked through and season to taste.
Combine the coconut, almond, coriander and chilli (if using) in a bowl.
Divide rice and curry among serving bowls and sprinkle with coconut mixture.
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