Coconut Rice with Chicken and Zucchini

1 Tbsp. oil
3-4 chicken breasts, cut into large chunks
salt and pepper to taste
1 garlic clove, minced
coriander
cumin
onion powder
3/4 c. rice
8 oz. coconut milk
3/4 c. water
2 small zucchini, diced
1/2 Tbsp. lemon juice

In a deep frying pan over medium heat, add the oil and chicken. Sprinkle with salt and pepper. Brown on both sides, about 8 minutes. Remove the chicken from the pan. Keep about 1 Tbsp of fat in the pan.

Bring the heat down to low. Cook the garlic for 1 minute.

Add in the rice and seasonings, and more salt and pepper if you want.

Stir in the milk and water. Add in the chicken. Bring to a simmer. Cover and cook over medium low heat, stirring once or twice, for about 20 minutes.

When the rice is cooked, add in the zucchini. Cover and cook about 7-10 more minutes.

Stir in the lemon juice.

Serve hot.

Sweet Potato Curry

1 Tbsp. coconut oil
1/2 an onion, chopped
1 small sweet potato, peeled and diced
2-3 cloves garlic, minced
1 tsp. ginger, peeled and minced
1 can coconut milk
1 c. chicken stock
curry powder
turmeric
coriander
white pepper
salt
dash of garam masala
dash of red pepper flakes
4-5 drops lime juice
1 tsp. brown sugar
1/2 c. red bell pepper, deveined and chopped
1/2 c. frozen peas
1 c. fresh spinach leaves
hot cooked rice

In a large pot, add the coconut oil and onion. Cook over medium heat for about 4 minutes.

Add the sweet potato to the onion. Cook for another 4 minutes.

Add the garlic, ginger to the pot. Cook for one minute.

Add in the coconut milk, chicken stock, seasonings (to taste), lime juice, and brown sugar. Mix. I added a lot of curry powder, turmeric, and coriander. I added a little less white pepper and salt. But adjust to what tastes good to you.

Add in the bell peppers and peas. Bring to a boil. Turn down the heat and let simmer for 10 minutes. Make sure you taste test as it simmers to see if you need to add more seasonings.

Remove from heat. Add in the spinach and stir.

Serve over hot cooked rice.

Here's a link to the recipe I adapted: https://www.fitnessblender.com/articles/yellow-curry-soup-with-black-rice

Chicken Curry

2 tablespoons olive oil
1/2 large onion, diced
2 chicken breasts, cut into bite sized pieces
1/2 c. carrots, sliced
1 Tbsp. cilantro, chopped
1 can water chestnuts, drained
salt & pepper, to taste
garlic powder, ginger, cumin, white pepper, curry powder, turmeric, garam masala, all to taste
1/2 tsp. coriander

Before the coconut milk

1 c. chicken stock
1/2 c. frozen peas 
1 1/2 Tbsp. flour
1 can coconut milk
2 Tbsp. sugar
3 Tbsp. peanut butter
hot cooked rice
Sriracha, optional

In a large pot, cook the olive oil and onion over medium high heat for about 5 minutes. Add the chicken, and cook for several more minutes until the chicken is no longer pink.

Add the carrots, cilantro, and water chestnuts. Cook for another 2-3 minutes, stirring occasionally.

Add all the seasonings. Stir. Then add in the chicken stock. Stir again. Turn heat up to high.

Add the frozen peas and flour. Stir.

Ready to eat

Let it boil for several minutes before turning the heat down to simmer. While the curry is simmering, add in the coconut milk, sugar, and peanut butter. Mix well. Let cook another 5 minutes before serving over the hot rice.

If you want a little more spice, add in some Sriracha.

I will definitely be making this curry again.

Here's a link to the recipe I adapted: http://www.laurenslatest.com/30-minute-bang-bang-chicken-copycat-recipe/