Sri Lankan Chicken

Submitted by lcioban on Wed, 07/22/2009 - 11:35am

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2 tablespoons of Spectrum Extra Virgin Olive Oil

1 ½ cups onions diced

3 fresh garlic cloves minced

2 red Thai or jalapeno chili, halved seeded and minced

4 cups of Free Bird diced cooked cubed chicken breast meat

1 cup red bell pepper diced

1 tablespoon of ground cumin

1 tablespoon of curry powder

1 tablespoon fennel seed

1 teaspoon turmeric powder

½ teaspoon black pepper

1 teaspoon of Hain Sea Salt

2 cups of coconut milk

4 cups of Imagine Low Sodium Chicken Broth

1 cup of fresh cilantro leaves chopped

2 cups fresh pineapple peeled and cubed

Coconut Rice:

2 cups of Arrowhead Mills Long Grain Brown Rice

2 cups of low fat coconut milk

2 cups water

½ teaspoon of Hain sea salt

Rinse rice to remove excess starch.
In a medium pot add rice, coconut milk, water and salt, stir once and cover. Bring to a boil over a moderate heat, then lower heat to medium low and cook until rice is tender about 20 minutes. Let rice sit covered until ready to use.

In a large high sided skillet heat the oil over a medium heat, add garlic and onions and sauté until onions are soft about 3 to 5 minutes.
Holding back cilantro and pineapple, stir in peppers and chicken. Add chili and all the seasonings. Stir well to coat the chicken, stir in the broth, coconut milk, season with salt and pepper, lower heat and cook stirring occasionally for 10 minutes, stir in pineapple and cilantro, holding back a little for garnish.
Divide half a cup of cooked rice between 8 warm shallow bowls, top with Sri Lankan Chicken Curry. Sprinkle over remaining cilantro and serve immediately.

Contains Gluten

Serves: Serves 8-10