Recipe: Curried Chicken over Rice with Fresh Toppings

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 30 Minutes

Cook Time: 60 Minutes

Makes: 4-6 Servings

• 1 ½ Cups Jasmine Rice 
• 2 Tbsp Olive Oil
• 2 Chicken Breast (or Eggplant or Tofu as an alternative, chopped into small pieces)
• 1 Large Onion (chopped)
• 1 Large Red Bell Pepper (chopped & deseeded)
• 4 Large Garlic Cloves (minced)
• 1 14oz Can Diced Tomatoes (drained or you can add it all in without draining and give it more of a tomato flavor)
• 1 Heaping Tsp Mango Chutney
• 1 -2 Tbsp Curry Paste (I chose a yellow curry paste)
• 1-2 Tbsp Curry Powder (start with 1 Tbsp, add as needed)
• 1 Cup Vegetable or Chicken Broth
• 1 Cup Cilantro (chopped)
• Pinch of Salt

• Microgreens
• Green Onions
• Cilantro
• Banana Peppers
• Cucumber
• Grapes
• Cherry Tomatoes
• Fried Onion Rings
• Shredded Coconut
• Mango Chutney

1. Start by preparing your rice. While your rice is cooking you can start on the curry.
2. Heat a medium to large skillet over medium high heat and add in the oil, onion, bell pepper and garlic. Stir often until it has become fragrant and sauteed. 
3. Add in your chicken next and stir until cooked. 
4. Next you will want to add in the curry paste and curry powder. Stir until fragrant.
5. Add in the tomatoes, chutney, salt and broth next and stir occasionally until the mixture has become thicker. Give this a taste and if needed you can add in more broth to make more or to make it not as thick and add in more curry paste or powder if needed.
6. You will then want to add in the cilantro last and you can keep the heat on low or turn it off to cool.
7. Last, but not least you can cut up all of your fresh ingredients and add to a plate or bowls for easy picking.
8. Get out your plate and add your rice on the bottom with the curried chicken sauce on top and add all the fresh toppings to your dish.
9. The nice mix of hot rice and curry with cool refreshing toppings is the best! Enjoy!