Coconut Indian Curry with Coconut Rice

Coconut Curry

1 (16 oz) bottle Calcutta Masala (Tai Ethnic Gourmet Brand. You can purchase this item at the Whole Foods/Wild Oats Store)

1/2 of a 14 oz can coconut milk

1/4 cup sugar

5 chicken breasts, cut into one-inch pieces

According to your taste, the following can also be added to the curry:

1 potato, cooked and cubed

1-2 carrots, sliced

1/2 red or green pepper

Put all ingredients in a crock pot and cool on LOW for 3 hours (or until chicken is cooked thoroughly). We make this with less chicken and more potatos & Veggies. DELICIOUS!

Coconut Rice

2 cups water

1/2 can of coconut milk

1 1/2 cups Jasmine rice

1/4 cup coconut flakes

Put the first three ingredients in a saucepan and bring to a boil. Add rice, cover the pan, and turn down the heat. Simmer on LOW for 20 minutes (or until liquid is absorbed). Stir in the coconut flakes and serve hot with curry sauce over the rice.


*You can also make in a rice cooker.