Chicken Kale Curry With Brown Rice

Name: Chicken Kale Curry With Brown Rice
Ingredients: 2 cups brown rice; 4 cups water; 1 tablespoon butter; 1 lb boneless chicken breast, cut into bite size pieces; 1 cup onion, diced; 2 tablespoons garlic, minced; 1/2 cup chopped carrot; 1 1/2 tablespoons minced ginger; 2 tablespoons curry powder; 1 tablespoon vegetarian chicken soup base; 13 1/2 ounces coconut milk; 2 cups water, divided; 2 tablespoons cornstarch; 6 cups kale, finely sliced

14 ingredients

7 steps

Ingredients

2 cups brown rice
4 cups water
1 tablespoon butter
1 lb boneless chicken breast, cut into bite size pieces
1 cup onion, diced
2 tablespoons garlic, minced
1/2 cup chopped carrot
1 1/2 tablespoons minced ginger
2 tablespoons curry powder
1 tablespoon vegetarian chicken soup base
13 1/2 ounces coconut milk
2 cups water, divided
2 tablespoons cornstarch
6 cups kale, finely sliced

Directions

1

Prepare brown rice on stovetop or in rice cooker.
2

Melt butter in a large skillet over medium to medium high heat.
3

Add garlic onion and chicken and saute for 7 minutes.
4

Add carrots, ginger, curry, soup base, coconut milk and 1.5 cups water (reserving 1/2 cup for use with corn starch). Cover and let simmer for 7-10 minutes.
5

Prepare slurry with remaining half cup water and cornstarch and slowly pour into sauce, mixing well. Let simmer 10 more minutes to thicken.
6

Stir kale into sauce, mixing throughout. Heat through (3-5 minutes), then reduce heat.
7

Serve Chicken Kale Curry sauce over brown rice and ENJOY!