Chicken Curry on Brown Rice
This Chicken Curry on Brown Rice dish is an excellent weeknight meal that the entire family will love! Cook the rice on the stove or rice cooker (Brown rice setting: 1 cup of rice to 1 1/2 cups of water).
Ingredients
- 2 T. olive oil
- 3 T. curry powder
- 1 large onion, diced
- 1 lb. asparagus, cut (or broken) in thirds
- 2-3 small red or yellow peppers
- 2 cups rotisserie chicken, cut into ½”-pieces
- 2 cans of coconut milk, I used light
- salt and pepper
- Turkish pul biber, Red Pepper flakes
Instructions
- In a large frying pan or braiser, heat the oil over medium-high heat. Add the curry and cook for another 3 minutes to infuse the flavor.
- Add the onion, asparagus, and peppers and cook for about 5 minutes, until the vegetables begin to soften.
- Add the chicken coconut milk. Cook on medium for about 5 minutes; salt and pepper to taste.
- Turn the heat down to low, cover the pan with a lid; simmer for 20 to 30 minutes, stirring occasionally.
- Sprinkle with Turkish pul biber (red pepper flakes- optional). Serve on brown rice.