Coconut-Curry Chicken Bowl Recipe
A super simple recipe, this Indian-inspired meal is both full of flavor and character. Use Trifecta ingredients along with store-bought sauces for a no-brainer meal any day of the week!
Prepare Trifecta chicken as indicated and keep in a bowl until needed. Dice onion and garlic. Open coconut milk and the separate amounts needed.
In a pan, heat up coconut oil over medium-high until shimmering and slightly smoking. Immediately add the onion and garlic cloves. Mix constantly with a spatula and cook until onions are translucent. Lower and adjust heat as needed.
Once onions are slightly translucent, add graan masala and curry powder to onions and mix for a few seconds until spices are fragrant. Add curry sauce, and tomato puree and mix. Adjust heat to low and cover the pan, while the sauce simmers gently for about 2-3 minutes, stirring every so often. Add water or stock if the sauce gets too thick. Taste for seasoning and adjust as needed. Once 2-3 minutes have passed, add diced chicken into the sauce and mix to incorporate. Let chicken heat up for another 2-3minutes.
Meanwhile, reheat 2 cups of Trifecta rice in the microwave. Divide evenly amongst all 4 plates, each with 0.5 cups.
Servings: 4 | Calories Per Serving: 260