1 cup of organic white Jasmine rice
1 ½ cups of organic chicken broth
1 package of organic boneless skinless chicken thighs (about 6 thighs)
1 tablespoon curry powder
1 tablespoon turmeric
1 teaspoon smoked paprika
Salt and pepper
3 cloves garlic, minced
1 can of original coconut milk
2 tablespoons of fresh basil, chopped
2 tablespoons of fresh parsley, chopped
2 green onions, chopped
¼ cup of cashews
Optional side dish: baked asparagus
Cook rice in broth according to package directions and set aside. Season both sides of chicken with curry powder, turmeric, smoked paprika, and salt and pepper.
In a large Dutch oven, heat 1 tablespoon of extra virgin olive oil over medium high heat. When hot, add in chicken and cook for 4-5 minutes on each side until nicely browned. Add in garlic and stir to mix in chicken.
Open can of coconut milk and scoop out most of the hardened coconut cream that forms on top. (This is the good stuff!) You can reserve this and use as a replacement to mayonnaise or whip with vanilla extract to make a delicious homemade whipping cream.
Add the remaining coconut milk to the Dutch oven and heat over medium high heat. Bring coconut milk to a boil and continue boiling for 5 minutes until coconut milk starts to get thick and reduce by about half. Season with more curry powder, turmeric, paprika and salt and pepper if needed.
Turn off heat and squeeze in juice of a ½ of lemon. Add in fresh herbs and stir to mix. Spoon chicken mixture (broth and all) over rice and top with cashews.
Serve with a side of baked asparagus. Eat and enjoy!