I have actually posted this recipe before (here) but I wanted to document the changes I made this time around for future reference.The yogurt in this version gives just a little extra flavor and also helps thicken the end product.
Coconut curried chicken version 2: gluten free, can be made dairy free
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
2 tbsp cumin
1/2 onion, thinly sliced
2 cloves garlic, crushed (I used a few spoonfuls of pre diced garlic)
1- 1 1/2 cups diced carrots
1 (14 ounce) can full fat coconut milk (I used Thai kitchen)
1 (14.5 ounce) can stewed, diced tomatoes (I used diced tomatoes with green chilies)
3 tablespoons sugar
A few dollops of plain low fat yogurt
1 bag frozen brown rice (I used birds eye steamfresh)
1 can chick peas (if not using organic, be sure to rinse really well to remove excess sodium)
Green onions to top your finished product
Optional – Few spoonfuls Cornstarch for thickening
1) Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions, diced carrot, and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil.
2) Reduce heat to medium, and Add in a few dollops of the plain yogurt and continue to cook your chicken for about 7-9 min or until chicken is no longer pink in center.
3) Pour coconut milk, tomatoes, and sugar into the pan, and stir to combine. Add in your brown rice and a few spoonfuls of cornstarch. Continue stirring until the sauce starts to thicken. At this point you can add in your chickpeas. Continue cooking about 10 minutes more until your sauce is no longer runny. If you wish, you can add more cornstarch to thicken it up. Chop up a few green onions and add on top.