w/o Coconut Curry Chicken & Spiced Basmati Rice
This just may be the flavor bomb you’re craving.
During a recent visit to Kripalu Center for Yoga and Health, this Coconut Curry Chicken was served for dinner one night and we all devoured it.
It was absolute perfection — especially with the spiced basmati rice and simple sautéed Swiss chard. In fact, it was so good, I may or may not have gone back for a third helping.
I’m a glutton, what can I say? It was THAT good. :)
If you’re craving something comforting with a ton of flavor, definitely give it a try.
I know it’ll be on repeat at my house from now on!
Thank you, Chef Steve!!!
Coconut Curry Chicken
By Steve Sherman, Executive Chef, Kripalu Center for Yoga & Health
Ingredients
1½ lbs boneless, skinless chicken thighs, cooked and cut into bite-size pieces
1 (13.5–14 oz) can coconut milk
½ cup chicken broth or water
1 medium onion, diced
2 medium carrots, sliced into coins
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1½ teaspoons curry powder
1 tablespoon coconut oil
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon cornstarch
1 tablespoon cold water
½ teaspoon sea salt, plus more to taste
Black pepper, to taste
Cook the chicken
If using raw chicken thighs, season lightly with salt and pepper. Cook in a skillet over medium-high heat until cooked through, about 6–8 minutes per side, depending on thickness. Remove, let rest, and cut into bite-size pieces.Sauté the vegetables
Heat the coconut oil in a large skillet or sauté pan over medium heat. Add the onion and carrots. Cook for 5–7 minutes, until the onions begin to soften.Add the aromatics
Add the garlic, ginger and curry powder. Cook for about 1 minute, stirring constantly, until fragrant.Add the coconut milk
Pour in the coconut milk and chicken broth or water. Stir well and bring to a gentle simmer.Cook the carrots
Simmer uncovered for about 8–10 minutes, or until the carrots are tender.Add the chicken
Stir in the cooked chicken and simmer for another 3–5 minutes, until the chicken is hot.Thicken the sauce
Mix the cornstarch with 1 tablespoon cold water to make a slurry. Stir it into the simmering curry. Cook for 1–2 minutes, until the sauce thickens slightly.Finish
Stir in the lemon juice and fresh parsley. Taste and adjust the salt and curry powder as needed.
Spiced Basmati Rice
By Steve Sherman, Executive Chef, Kripalu Center for Yoga & Health
Home-Style Recipe — Serves 4
Prep Time: 5 minutes
Cook Time: 20–25 minutes
Yield: 4 servings
Ingredients
1⅓ cups basmati white rice
2 cups water
1½ teaspoons sunflower oil
¾ teaspoon whole cumin seeds
¾ teaspoon whole cloves
1 teaspoon ground cardamom
½ teaspoon salt, or to taste
Instructions
Rinse the rice: Place the basmati rice in a fine-mesh strainer and rinse under cold water until the water runs mostly clear. Drain well.
Combine ingredients: Add the rice, 2 cups water, sunflower oil, cumin seeds, cloves, cardamom, and salt to a medium saucepan.
Bring to a boil: Bring the mixture to a gentle boil over medium-high heat.
Cover and simmer: Once boiling, stir once, reduce the heat to low, and cover tightly. Simmer for 15 minutes.
Rest: Turn off the heat and leave the pot covered for 10 minutes. Don't lift the lid during this time—the steam finishes cooking the rice.
Fluff: Remove the lid and gently fluff the rice with a fork.
Taste and adjust: Taste and add a little more salt or cardamom if needed.
The above recipes can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturers can change their formulas at any time without warning).
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on its own).
Regarding processed ingredients: Always inspect the label of each product, every time, as the manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
