Chicken Coconut Curry with Black Rice

I love spicy food.  Haven't always, but now I can never put too much cayenne pepper on anything!  I found a cayenne-coated black peppercorn spice grinder made by Simply Organic.  It's amazing! Because of my spice kick, I have been gravitating towards naturally spicy cuisine for dinner, and because Indian food is known for being extremely spicy, I have found myself making this coconut curry recipe quite a lot.  I held back on the spice in this recipe because not everyone enjoys that much spice, but please feel free to add more heat!

This dish is full of different flavors, and also includes plenty of vegetables and black rice!  If you have never tried black rice, I recommend you do because it is quite tasty.  I used a short-grain black rice here that cooks just like regular white or brown rice, only it has additional antioxidants and is a fun color!  I find black rice has a more pronounced nutty flavor than brown rice as well as an almost sweet grape-like taste that pairs wonderfully with the sweet coconut oil and creamy coconut milk.  Another reason this dish is amazing is it offers all the creamy qualities of dairy without a drop in sight!

Cauliflower, orange peppers, carrots, and peas were my vegetables of choice for this dish.  I have made it with broccoli instead of cauliflower, but with such a flavorful curry sauce I prefer cauliflower because it does not have as bold a flavor and allows the curry to shine.  The peas are my favorite part of this dish because they add a sweetness as well as fresh flavor.  Feel free to swap the chicken out for any protein of your choosing, such as chick peas, tofu, or my favorite, tempeh.  Hope you enjoy this meal as much as I do!


Chicken Coconut Curry with Black Rice
gluten-free, dairy-free

yield: 4-6 servings

1 cup uncooked black rice, rinsed*
2 1/2 cups water

2 organic, free-range chicken breasts (boneless and skinless) cut into 1" cubes
1/2 medium cauliflower, cut into florets
1 carrot, peeled and chopped
1 orange pepper, chopped
1 onion, diced
4 garlic cloves, minced
1 inch ginger, peeled and finely grated
1 cup frozen sweet peas
1/2 -3/4 cup full fat coconut milk
1 Tbsp coconut oil
1 1/2 Tbsp curry powder
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 1/2-2 teaspoons salt

*I like to soak my rice before cooking.  I rinse the dry rice, then soak it in the 2 1/2 cups water for at least an hour before starting to cook it.

Directions:
1.  Bring the water and rice to a boil, then reduce heat and simmer covered until tender, about 30 minutes.

2.  Bring about 3 inches of water to a boil in a pot, then add the cut cauliflower.  Cook for about 5 minutes.  You want the cauliflower to be slightly hard still because it will continue cooking when added to the rest of the curry.

3.  Add coconut oil and onions to a large pan and saute on medium low heat for 3-5 minutes.  Turn the heat up to medium-high and add the garlic, ginger, and chicken and cook until chicken is browned, about 5 minutes.

4.  Add the coconut milk, seasonings, peas, and cauliflower.  Turn the heat down to low and cook for about 5 minutes before serving over the black rice.