Another one of my favourite recipes!
I love love love this recipe. I love one-dish meals, because they’re easier, and because there is less opportunity for me to get distracted than if I’m cooking a main and three sides all at once. Or something like that. My Other Half would say it’s impossible for me to NOT get distracted. He’s probably right.
If he is home, I try to stick to a making a couple recipes at a time so he doesn’t freak out over the mess in the kitchen or accuse me of getting side-tracked or point out my terrible multi-tasking skills. He thinks I will burn something or let something boil over or forget an ingredient. What he doesn’t realize is that it’s HIM that distracts me and makes me lose focus. So when he’s away (which is quite often since he took a new job) I have like 4-6 recipes all going at once and the kitchen looks like a bomb went off and it’s exactly the way I love to work.
And nothing every burns or gets ruined or overcooked or boils over because when I’m not being bothered I’M IN THE ZONE.
So back to this recipe. Sometimes I leave out the chicken and add extra veggies, as I mentioned when I first blogged about it back in 2011. I’ve used chicken breasts instead of thighs, but thighs really are way better because they’re so juicy and flavourful. I would also love to try this with ground chicken, pork or turkey. Ummm yum. I love ground meat. I’m so weird.
This recipe is ALMOST a one-pot wonder. Except frying up the chicken. So it basically is.
- 1.5 cups basmati rice
- 1 sweet potato, peeled and cut into cubes
- 1/4 cup shredded coconut
- 1 can coconut milk
- 1.5 cups water
- Salt & pepper, to taste
- 1 lb boneless skinless chicken thighs
- 2 tsps minced garlic
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 1 tbsp vegetable oil
- 1/2 cup diced onion
- 4 cups chopped bok choy
- Cilantro (optional)
- In large pot, mix together rice, sweet potato and half of the coconut. Add coconut milk, water and salt/pepper and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Meanwhile, cut chicken into cubes. Toss it together with garlic, soy sauce and curry powder. In frying pan, heat oil and fry onion until golden. Add chicken mixture and fry until chicken is lightly browned. Scrape over rice. Top chicken with bok choy. Cover and cook until the rice is tender and chicken is cooked through. Mix it all together, then cover and let stand for 15 minutes. Garnish with cilantro.