Karen's Curry Chicken And Rice

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 12 -16 boneless skinless chicken thighs
• 1 tablespoon oil
• 1 small vidalia onion, chopped
• 2 large tomatoes, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried basil
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups coconut milk
• 2 heads broccoli (use florets only)
• 2 cups basmati rice, uncooked
• 3 cups water
• 1 teaspoon salt

Recipe

• 1 brown chicken thighs in a little oil in a non-stick pan.
• 2 add onion, tomatoes, garlic, basil, curry powder, salt and pepper; let simmer stirring occasionally until onion is translucent and tomatoes start to juice.
• 3 gently stir in coconut milk and bring to a gentle boil, then reduce heat to med-low.
• 4 place broccoli florets in sauce and let simmer for about 1/2 hour.
• 5 to prepare rice:.
• 6 bring water and salt to a boil in a medium size pot, add rice, reduce to simmer and cover with lid.
• 7 let simmer for 20 minutes.
• 8 remove from heat and fluff.
• 9 serve chicken curry over rice, or on the side.