Mango Chicken Curry with Coconut Rice

This takes a little planning ahead. The meat should marinate at least a couple hours, or overnight. The rice takes about an hour and fifteen minutes to prepare. It's worth the effort, though. If you want to save on calories or groeries, the curry would be good over plain rice as well. {Thanks to my friend, Laura, for the base of this recipe}

Serves 4.

For the chicken curry:

2-3 boneless skinless chicken breasts, cut into chunks

2-3 Tbsp. hot curry paste

Veg. oil

Cider vinegar

1 onion, chopped

1-2 bell peppers, sliced and cut into 1" pieces

Fresh cilantro, chopped

2 mangos, chopped

Coconut rice (see below)

Make a marinade with the curry paste, a little oil, some cider vinegar, and a little water.  Add the chicken and let it marinade for a few hours.

Cook the onion and peppers in a little oil.  When done, add the chicken with marinade.  When the chicken is cooked, add the cilantro and mango chunks.  Stir over heat a few more minutes.  Serve over rice.

For the rice:

1 1/2 cups brown jasmine or basmati rice
2 cups good-quality coconut milk (preferably regular, not 'lite')
2 cups water

1/2 tsp. salt

2 1/2 Tbsp. dry shredded coconut (optional)

1 Tbsp. coconut oil, or other vegetable oil

Rub the oil over the bottom of a large saucepan. Add the rice, coconut milk, water, salt, and shredded coconut. Stir and set over high heat. Bring to a bubbling (but not rolling) boil. Immediately reduce heat to low and cover. Cook for 1 hour, or until the coconut-water has been absorbed by the rice. Remove from heat and allow to sit for 10 min. Fluff with a fork.