Ingredients
Chicken Curry:
2 pounds boneless skinless chicken breast, cut into bite size cubes
2 tablespoons coconut or olive oil
4 cloves garlic, minced
1 small onion, chopped
1/2 head cauliflower flowerets
1 large zucchini, thinly sliced
1 cup chicken broth (or water)
1 1/2 cups pumpkin puree
3 cups cooked garbanzo beans
1/4 cup peanut butter
1 bunch fresh cilantro
2 tablespoons soy sauce
2 teaspoons tamarind paste
1 teaspoon cinnamon
1/4 teaspoon paprika
1 tablespoon curry powder
1 1/2 teaspoons cumin
salt & pepper
peanuts and extra cilantro for topping
Coconut Rice:
4 cups uncooked brown rice
8 cups water
1 (14 ounce) can coconut milk
1 inch piece of ginger root
1 teaspoon salt, plus more to taste
Instructions
Bring 8 cups of water to a boil in a large pot. Add rice and ginger piece, cover, and reduce heat to simmer. Cook for about 25 minutes until most of the water is absorbed.
Add coconut milk and 1 teaspoon salt and continue cooking covered until all of the liquid is absorbed and rice is al dente.
Preparation
Chicken Curry: While the rice is cooking, add oil and chicken to a large saute pan over low heat and cook until chicken is completely done. Pour onto separate plate and cover to keep it from drying out. Add onion, garlic, and cauliflower to pan and cook for about 5 minutes over medium high heat. Add zucchini and continue cooking until cauliflower is softened. Pour in chicken broth and add soy sauce, tamarind, cilantro, pumpkin puree, and garbonzo beans then cover and simmer for about 15 minutes until sauce begins to thicken. Add peanut butter and spices then remove from heat. Stir in chicken and salt and pepper to taste. Serve hot over rice topped with cilantro and peanuts.
