This recipe was created by our friends at Ambrosia Natural Foods, and featured in their 2017 calendar. We think it makes for a great weeknight meal, especially if you make enough to have leftovers for lunch later in the week.
Prep time: 20 minutes
Cook time: 45 minutes
INGREDIENTS
- 4 tbsp red curry paste
- ½ cup organic butter or ghee
- 2 large organic onions, sliced
- 1 Ambrosia’s Own cinnamon stick
- 1 kg Yorkshire Valley Farms Organic chicken breast, cut into chunks
- 1 tbsp Ambrosia’s Own honey
- 2 tbsp low-sodium soy sauce
- 1 cup organic coconut milk
- 1 cup Yorkshire Valley Organic chicken broth
- 3 cups cooked basmati rice
- 4 tbsp organic fresh cilantro
METHOD
- On medium heat in a large skillet add the clarified butter (or ghee) and curry paste.
- Cook for approximately 10 minutes or until the mixture starts to perfume and caramelize.
- Add the onion and cinnamon stick; cook until transparent and tender, about 5 minutes.
- Add the chicken and sauté until slightly golden. Add the honey, soy sauce, coconut milk and chicken broth.
- Bring to a gentle boil then reduce the heat, cover and cook until chicken is tender, about 30-40 minutes, stirring occasionally. Serve immediately over rice, and garnish with fresh cilantro.
Serves 4-6.