Ingredients
- 1 pound boneless skinless chicken breast (diced into 1 inch pieces)
- 185 grams dry Jasmine rice (dry 1 cup)
- 1 cup chicken broth
- 360 grams coconut milk (divided, organic coconut milk, more or less, 1 1/2 cups)
- 5 ounces frozen green beans
- Ginger root (2 inch piece, grated)
- 14 grams coconut oil (1 tablespoon)
- 3 teaspoons masala (Indian Masala seasoning)
- 1/4 teaspoon curry powder
- 1/4 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Melt the coconut oil in a skillet over medium-high heat and add the chicken, season with 1 teaspoon Indian Masala, garlic powder, salt and pepper. Cook until the chicken just starts to brown on the outside.
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Step 2: Place the chicken in a rice cooker along with rice, chicken broth, 1 cup coconut milk, green beans, ginger root, remaining Indian Masala and curry powder and stir until chicken is evenly coated.
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Step 3: Place lid on rice cooker turn it on and let it run its course.
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Step 4: Remove lid, stir in remaining coconut milk a bit at a time until you have desired creaminess.
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Step 5: Enjoy!
Tips & Variations
- Rice Cooker
We hope you enjoy this recipe!
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