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Author Notes: This recipe is still evolving...it started out as a realization that I could no longer single-handedly support the local Indian restaurant. I triumphantly bought a jar of curry paste, but when I got home I found myself staring at the recipe on the side of the jar and going, "surely I can do better than that!" This is the result. Feel free to tinker with the amounts of spices and coconut (I "eyeball" everything, so I've had to estimate the amounts I use here). —EmMa
- 4 boneless, skinless chicken breasts
- 2/3 cup dried coconut, finely shredded
- 1 cup 2% milk
- 1/2 cup low-sodium chicken broth (optional, can use more milk instead)
- 2 large sweet potatoes
- 1 small head cauliflower
- 2 medium yellow onions
- 2 teaspoons chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 3/4 teaspoon turmeric
- 4-5 ounces curry paste
- 2 tablespoons olive oil
- dashes nutmeg
- 2 cups basmati rice
- Heat a large pot on medium-low; add coconut and stir occasionally until the coconut toasts to a shade of caramel. Resist urge to eat handfuls of the coconut.
- While the coconut is toasting, cube the chicken breasts into 1" chunks. Dump the toasted coconut into a bowl and add all of the dry spices to the pot; dry-roast the spices for about 30 seconds, until fragrant. Add olive oil and turn heat up to medium, then add in the chicken. Stir to coat all of the cubes with the spiced oil.
- While the chicken starts cooking, chop up your sweet potatoes, onion, and cauliflower. Whisk the curry paste into the milk (and broth, if using); add the coconut, veggies, and liquid to the pot -- in that order.
- Stir thoroughly, turn heat up a bit, and ignore for the next 35-40 minutes. If you're really OCD, you can stir it one more time in the middle.
- After the curry's been ignored for the first 15 minutes, pop the rice and 3 c. water in the rice cooker (I spice mine with a lavish amount of turmeric and cumin). Serve together!