Chicken, the perfect, healthy meat, mixes with cilantro and curry, both of which are delicious flavor accents and powerful antioxidants that flight inflammation while tickling your taste buds. Coconut oil, the healthiest oil, plus brown rice, much healthier than bleached white rice, add more health benefits. Yum.
2 cups water
1 cup brown rice
1 teaspoon salt
3 tablespoons coconut oil
2 teaspoons curry powder
1 13 1/2 ounce can coconut milk
4 skinless, boneless chicken breasts
1 teaspoon allspice
freshly ground black pepper
½ cup cilantro, chopped (optional, but so good for you)
Bring 2 cups of water to boil in large pot. Add brown rice and salt. Lower heat, cover, and allow rice to simmer for 45 minutes. Fluff rice with fork.
Heat 1 tablespoon of coconut oil in small saucepan. Add curry powder and stir for 1 minute. Add coconut milk and simmer until liquid is reduced by half.
In a large, heavy skillet heat 2 tablespoons of coconut oil. Then add chicken, allspice, salt, and pepper. Once chicken is cooked, cut into thin strips. Combine coconut curry sauce and chicken and stir. Garnish chicken with cilantro, it desired. Serve with a bed of rice and enjoy!