Ingredients
Scale
- 1 pound boneless chicken (sliced)
- 3 tablespoons olive or coconut oil (divided)
- 1 small/medium onion (chopped)
- 2 ribs celery (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 1 quart chicken broth
- 1/2 cup uncooked white rice
- 14 ounces coconut milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1 sweet-tart apple (peeled)
Instructions
- Heat 1 tablespoon of oil in a large stock pot over medium heat.
- Toss the chicken with spices and flour; add to the pot and brown completely. Remove chicken.
- Sauté onions, celery, carrots in remaining oil until soft; then add garlic.
- Create a spice paste by pushing vegetables aside, adding oil and spices directly into the pan.
- Combine remaining broth with the pot's contents; bring to a boil and stir in rice.
- Add grated apple and reserved chicken; cook for an additional 5 minutes.
- Reduce heat, stir in coconut milk, warming through before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg