Ingredients
Four Chicken Breasts, thawed
Curry Powder
White or Brown Rice
1 can (13.5 ounces) Coconut Milk
Salt and Pepper to taste
Cover raw chicken on both sides with curry powder. Cover and let sit in fridge over night.
Make up white or brown rice according to package directions.
Grill, bake or fry your chicken till the juices run clear. I used my George Foreman Grill and it only took about 5 minutes to cook. While Chicken is cooking add 1 can of Coconut Milk to rice and stir.
The rice was still a little bland for us so I added extra curry powder, a little bit of salt and some pepper.
Serve Chicken over rice :)
The rice was still pretty bland for Austin and I, but Dakota loved it and even ate thirds! Next time I think I'll make the rice with half chicken stock and half water.
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