here)and it was delicious, so I was excited to try this healthier version of it from an old issue of Clean Eating. It was so yummy and even better the next day for lunch after all the flavors had really come together. I didn't put all the apples in and was glad I didn't, I thought it was plenty.
1 cup brown basmati rice, rinsed
2 t olive oil (I used part coconut oil)
1 lb boneless, skinless chicken breast, cut into 1 in pieces
pinch each sea salt and ground black pepper
4 cloves garlic, minced
1 yellow onion, diced
1 leek, white and light green parts only, thinly sliced
1 carrot, trimmed, peeled and diced (I used 2)
1 t fresh grated ginger
2 T curry powder
4 cups low-sodium chicken stock
2 Granny Smith apples, peeled, cored and cut into 1/2-in pieces (I used 1 large)
1 cup low-fat coconut milk
2 T fresh lemon juice
Sriracha hot sauce, to taste (awesome addition!)
1/4 c chopped fresh cilantro
1. Prepare rice according to package directions. Remove from heat, cover and set aside for 10 minutes. Fluff with a fork.
2. Meanwhile, in a large pot, heat oil on medium-high. Season chicken with salt and pepper. Add chicken to pot and cook, stirring occasionally, for 3 to 4 minutes, until edges are golden brown. With a slotted spoon, remove chicken and set aside. To pot, add garlic, onion, leek carrot and ginger and saute stirring frequently, for 3 minutes. Add curry powder and cook, stirring constantly, for 2 minutes.
3. Return chicken to pot and stir in stock. Bring to a boil. Reduce heat to medium-low, partially cover and simmer, stirring occasionally, for 30 minutes. Remove from heat and stir in apples, coconut milk and lemon juice. Season with additional salt and pepper, and if desired, Sriracha.
4. Spoon rice into serving bowls and top with soup and cilantro, dividing evenly.
Per Serving (1/2 c rice, 1 1/2 c soup): 271 Calories, Total Fat 6g, Carbs 33g, Fiber 4g, Sugars 7g, Protein 23g, Sodium 465mg, Cholesterol 44mg