Basmati Rice and Curried Chicken

Ingredients

• 5 boneless skinless chicken thighs (8-9 oz, 250-280g) each skinned and de-boned (155-185g when boned)

• 3 Tbsp. + 1 tsp. of lime juice

• 1/2 tsp. salt (add more to taste)

• 1 cup (220g) basmati rice, rinsed and drained

• 1 T unsalted butter

• 1 1/2 T extra-virgin olive oil

• Freshly ground pepper

• 1 yellow onion, coarsely diced (1 cup, 125g)

• 2-3 T. curry powder (make sure to buy fresh from a store that has a good turnaround of curry powder)

• 1/2 cup (125ml) chicken stock

• 1 cup (250ml) coconut milk or heavy (double) cream

• 1 T. chopped fresh parsley

Instructions

• Remove any fat from meat. Slice cross-wise into 1in. strips. Place in a bowl, add 3 T lime juice and toss to coat. Set aside for 15 mins.

• Make the rice in a rice cooker.

• In a large frying pan over medium-high heat, warm butter and olive oil. When hot, add the chicken, sprinkle with salt and pepper, saute until golden (2-3mins on each side).

• Pour off most of the fat and place on low heat. Add onion for 1min. Stir in the curry powder and saute for 2 more mins. Stir in the chicken stock. Cover and simmer over low heat for 5-6 mins. Stir in coconut milk and continue cooking until slightly thickened (1-2 mins). Stir in remaining 1tsp lime juice. Add salt and pepper to taste.

• Add chicken to the pan, stir to coat well and heat through.

• Toss rice with parsley. Serve chicken on top of rice.