Ingredients
Units
Scale
- 2 Tablespoons Cooking Oil, I prefer Avocado Oil
- 1 Medium Yellow Onion, diced
- 4 Garlic Cloves, minced
- 2 Tablespoons Fresh Minced Ginger
- 2 Celery Stalks, chopped
- 2 Large Carrots, peeled and sliced
- 1 cup Broccoli, chopped into bite-size pieces
- 1 Small Red Pepper, chopped into bite-size pieces
- 1/2 cup Mushrooms, chopped into bite-size pieces
- 1 Teaspoon Ground Turmeric
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1.5lbs Boneless Skinless Chicken Breasts or Thighs
- 32oz (4 Cups) Chicken Broth
- 1/2 cup Basmati Uncooked Rice
- 3.4oz of Japanese Curry Roux Cubes (Half of a 7.8oz Box)
- 12oz (1 1/2 Cup) Water
- 1-14oz Can of Coconut Milk
- 3/4 cup Golden Raisins/Sultanas
- Juice of 1 Lime
Instructions
- Place a large pot or a Dutch oven over medium heat and let heat up for a minute or two then add the oil and onions. Let them cook for a couple of minutes until they start to become translucent. Add the garlic and ginger and cook for another 30 seconds to a minute.
- Add all of the chopped veggies except the mushroom and sauté for 2-3 minutes. Add mushrooms, turmeric, salt, and pepper, and sauté for another minute.
- Add the chicken, chicken broth, rice, curry blocks, and water. Bring to a boil then simmer and stir occasionally for 25 minutes or so until the chicken is cooked through to 165F/74C and the rice is cooked.
- Take chicken out shred it add it back with coconut milk, sultanas, and juice of a lime. Let cook for another minute or two to combine. Let cool and store leftovers in an airtight container or freeze leftovers in souper cubes.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Cook
- Cuisine: Indian
