3400 Phinney Coconut Curry Chicken

ingredients:

• 8 boneless skinless chicken thighs
• 1 medium onion, finely chopped
• 1 red pepper, finely chopped
• 8oz curry simmer sauce (we like Ethnic Gourmet’s Delhi Korma)
• 2 cups chicken stock
• 1 ounce 3400 Phinney coconut curry
• 4 ounces grated carrot
• 1 cup brown rice (or more if you like)
• 2 tablespoons chopped parsley
• Salt and pepper to taste

Roast chicken thighs with onion and pepper in a 400˚ degree oven for
20 minutes. Meanwhile, prepare brown rice according to package directions. Warm the curry sauce, thinning it out with 1 cup of chicken stock and grate in 1/2 of the chocolate serving. Stir in grated carrot. Continue to heat sauce and adjust the stock/sauce/chocolate ratio to your taste. When the sauce ratio is perfected, pour over the chicken and bake for another 10 minutes at 350˚. Salt and pepper to taste. Serve chicken over brown rice with parsley garnish.