INGREDIENTS
1 lb. boneless skinless chicken breast, cut into bite-size cubes
1 1/2 Tbsp. canola oil
2 Tbsp. Indian curry powder
1 small onion, diced or thinly sliced
2 cloves garlic, minced
1 14 oz. can light coconut milk
1 14.5 oz. can crushed diced tomatoes (I used fire-roasted)
1 8 oz. can tomato sauce
3 Tbsp. natural cane sugar
salt and pepper, to taste
1 Tbsp. water + 1 Tbsp. cornstarch, to thicken (optional)
2 cups brown rice
4 cups water (or low-sodium chicken broth)
crushed peanuts, for serving
fresh cilantro, diced, to garnish
DIRECTIONS
1.Bring rice and water to a boil in a saucepan over high heat. Cover and reduce heat to medium low. Simmer for 45-55 minutes until the water is absorbed and the rice is soft. (If you are using par-boiled brown rice follow the package directions for how long it should take.)
2. Heat oil in a large skillet over medium-high heat. Add curry powder and cook for about two minutes, stirring often. Add onions and garlic, and cook for several minutes, until soft. Season chicken with salt and pepper and add to the skillet. Toss to lightly coat with curry oil. Reduce heat to medium and cook until the edges are browned.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan. Stir to combine. Cover, bring to a boil, then reduce heat and simmer, stirring occasionally, 20-30 minutes, until the chicken is cooked through and the sauce is somewhat reduced. (At this point I add 1 Tbsp. cold water mixed with 1 Tbsp. cornstarch to thicken. Unless you were to simmer for an hour or so the sauce won't thicken enough on its own.)
4. Serve curry over a bed of brown rice. Top with crushed peanuts and cilantro.
Serves 6.
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