– 2 boneless skinless chicken breast (thawed, cut into 1" cubes)
– 4 cloves garlic, minced
– 1 tbsp extra virgin olive oil
– 1 tbsp curry powder
– 1/4 tsp black pepper
– 1/2 tsp chili powder
– 1/2 ea red onion, chopped
– 1 tbsp basil (dried)
– 1/2 tsp cardamom (ground)
– 1 tsp ginger (grated)
– 14.5 oz coconut milk (canned)
– 1 tbsp Tapioca flour (or substitute arrowroot flour)
– 1 tbsp cilantro, chopped
– 1 C white rice
– 1.5 C water
– 1 tbsp butter
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
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