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
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.
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