CHICKEN AND RICE INDIAN STYLE

CHICKEN AND RICE INDIAN STYLE image

Yield 6 Servings

Number Of Ingredients 10

Previous Next

Four lbs chicken tenderlions
3 cans lowfat coconut mild
2 28 ounce cans diced tomatoes with juice
2 cups chicken stock
3 onions, chopped
8 garlic cloves
2/3 jar red cilantro and cumin style curry paste
1/2 cup chopped fresh cilantro
4 green onions, chopped
6 cups steamed basmati rice

Steps:

Add the three finely chopped onions and 8 chopped garlic cloves to the bottom of the crock pot(I use my Kitchen Aid food processor to save time.) Place the chicken tenderloins on top of the onions and garlic. In a medium sized bowl, stir together 2 cans of coconut milk, both cans of tomatoes, 2/3 jar of curry paste, and the 2 cups of chicken stock. Pour over chicken and turn on crock pot. I set my pot for about 8 hours of cooking time. This entire prep time/pour in crock pot time takes me about 10 minutes to prepare in the morning. After a day of counseling students, I prepare the rice according to directions incorporating the remaining can of lowfat coconut milk and one cup of chicken stock as part of the required amount of liquid. As the rice cooks, I chop the cilantro and green onions. Place each in a seperate bowl on the dining table. When the rice has completed cooking, add a portion to each serving bowl, top with a warm laddle of curry-coconut chicken, and complete the meal with the desired cilantro and onions.