2boneless skinlesschicken breasts, diced into bite sized pieces
1 1/2tsp.salt
2canscoconut milk
1/2tsp.cardamom
1/2tsp.black pepper
5tsp.yellow curry powder
1tsp.smoked paprika
1/2cupcrushed tomatoes
2tbsp.flour
2tbsp.cold water
Jasmine Rice
2cupsjasmine rice
3cupscold water
1tsp.salt
2tbsp.coconut oilunrefined
Instructions
In a Dutch oven or large heavy-bottomed pot, combine 4 tbsp. coconut oil, onion, and sweet peppers, and cook over medium heat for 10 min.Turn heat up to medium high and add the chicken and salt. Cook for 8 minutes.Add coconut milk, cardamom, black pepper, curry powder, and paprika. Stir well to mix the spices in. Simmer on medium-low for 20 minutes, stirring occasionally.In a separate bowl, combine the flour and water and whisk with a fork until the mixture is smooth and there are no flour lumps.Whisk this mixture into the curry, stir well, and then add the crushed tomatoes.Turn to low and give it another 10 minutes to allow it to continue thickening up, and then serve over jasmine rice with plenty of fresh cilantro. Add salt to taste as needed.
Jasmine Rice
In a medium saucepan, combine rice, water, salt, and coconut oil. Cover and bring to a boil. As soon as it boils, turn the heat back to low, give it a stir to mix in the coconut oil, and put the lid back on. Let it simmer on low until all the water is absorbed. (Takes about 20 minutes to cook)