by http://fromadietitianserpective.blogspot.com
Black Japonica Rice with Thai Chicken Curry is actually a blend of Japanese short-grain black rice and medium-grain mahogany rice, also developed by Lundberg Family Farms. Thanks to the flavor-paced Thai curry paste, available in most grocery stores, this curry has complex flavor though it is quick and easy to prepare.
Chicken Curry Japonica Rice
Ingredients:
- 21/2 cups water
- pinch of salt to water (if desired)
- 11/4 cups black Japonica rice
- 1 14 ox can coconut milk
- 2-3 tsp. Thai green curry paste
- 1 14.5 oz can no-salt added diced tomatoes, undrained
- 2 lb bone-in split chicken breasts, skinned
- 4 scallions, thinly sliced (keep white and green parts separate)
- 3 T fresh chopped cilantro
- 2-3 Tbsp. fresh line juice
- Soy sauce (optional)
- Fresh cilantro and lime wedges, for garnish
Preparation:
- Bring water and salt to a boil in a heavy, 2-quart pot or Dutch oven. Stir in rice. Reduce heat, over, simmer until some grains have burst open and rice is tender, about 45 minutes. Remove from heat and let sit for 10 minutes.
- In a 4-quart pot over medium heat, blend coconut milk and curry paste until smooth. Add tomatoes with juices, chicken, and whites of scallions. Bring to a low boil over medium heat. Cover, reduce heat, and simmer until chicken is cooked, 20-30 minutes. Remove chicken. Shred or chop meat and discard bones. Return chicke3n to pot along with green scallion parts, cilantro, lime juice to taste, plus soy sauce, if desired.
- To serve, press about 3/4 cup rice into a ramekin or a coffee cup. Unmold onto center of plate. Spoon chicken curry around rice. Garnish rice and curry with additional cilantro. Set a few lime wedges to one side.
PER SERVING:
479 calories, 16g fat;9gsat fat;88mg chol;41g protein, 41 g carb, 4gfiber;211mg sodium Source: Staff at Delicious Living
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