Health Hotline Magazine | October 2024

Indian Curried Chicken with Spiced Basmati Rice

Prep Time: 25 Minutes Cook Time: 25–30 Minutes Total Time: 35–40 Minutes

Ounce for ounce, herbs and spices are some of the most nutrient-dense foods we have, and Indian food really exemplifies how to put these flavorful, health-promoting foods to good use. This curry, inspired by Indian butter chicken, is quick and easy to put together, and so delicious! Instructions

Ingredients Spiced Basmati Rice Natural Grocers ® Brand Bulk: • 1 cup Organic White Basmati Rice • 2–3 Organic Green Cardamom Pods, cracked • ¼ teaspoon Organic Cumin Seeds • ¼ teaspoon Real Salt • 2 teaspoons organic butter or Natural Grocers Brand Organic Plant-Based Buttery Spread for dairy-free version • 1 ½ cups water Indian Curry Chicken • 3 tablespoons Natural Grocers Brand Organic Extra Virgin Coconut Oil • 1 medium organic onion, diced • 3 organic garlic cloves, minced Natural Grocers Brand Bulk Organic Spices: • 2 teaspoons Ground Ginger • 1 teaspoon Ground Turmeric • ½ teaspoon Ground Cinnamon • ¼ teaspoon Ground Black Pepper • ½ teaspoon Real Salt • 3 tablespoons Natural Grocers Brand Organic Tomato Paste • 1 ½ teaspoons Ground Cumin Seeds • ¼ – ½ teaspoon Red Chili Flakes • 1 teaspoon Ground Coriander Seed

1. Prepare the rice by swishing it around in a bowl of water and then draining thoroughly through a fine mesh strainer. Combine rice, spices, butter, and water in a medium saucepan and bring to a boil. Once boiling, cover and reduce heat to maintain a gentle simmer. Cook for 15 minutes. Turn off heat and let rice rest covered for 10 minutes. Fluff with a fork and remove cardamom pods before serving. 2. While the rice cooks, prepare the chicken. Heat a large deep skillet or Dutch oven over medium heat. Add coconut oil, swirl to coat and then add onion. Sauté onion, stirring occasionally, until lightly browned, 8-10 minutes. 3. Add the garlic and all the spices and sauté for another minute or two until fragrant. Add the tomato paste and cook, stirring constantly, until it takes on a slightly darker color, 1–2 minutes. 4. Add the coconut milk and stir well before adding the cauliflower and chicken; stir again. Cover and cook, stirring every few minutes, until the chicken is cooked through and the cauliflower is tender, 10–15 minutes. 5. Stir in the lime or lemon juice and serve immediately with cilantro and spiced basmati rice.

• 1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk • 4 cups small organic cauliflower florets (from about half a head) • 1 pound boneless, skinless chicken (breasts or thighs), cut into bite-size pieces

• 1 teaspoon organic lime or lemon juice • Chopped organic cilantro, for serving

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