This recipe combines succulent pieces of chicken and the earthy aroma of mushrooms with a rich, golden sauce based on coconut milk, infused with the warmth of curry powder and the vibrant color of turmeric. It’s the perfect balance of sweet, savory, and lightly earthy flavors, brightened with fresh baby spinach.
This recipe combines succulent pieces of chicken and the earthy aroma of mushrooms with a rich, golden sauce based on coconut milk, infused with the warmth of curry powder and the vibrant color of turmeric. It’s the perfect balance of sweet, savory, and lightly earthy flavors, brightened with fresh baby spinach.
Rinse the wild Rice with Cold Water.
Place the Rinsed Rice into 600 ml of Water and add Salt.
Bring the Water to a boil, then reduce the heat to low and let it simmer for 15 minutes.
Once cooked, immediately drain the Water and rinse the Rice again with Ice-Cold Water to prevent it from sticking together.
Set aside.
In a large Pan, melt the Coconut Oil over medium-high heat.
Sear the Chicken Pieces until lightly browned on all sides.
Remove the Chicken and set it aside in a bowl.
If there is excess liquid in the Pan, carefully pour it out.
Add the Mushrooms to the Pan and sprinkle them with Salt.
Cook until they release their liquid and it mostly evaporates.
Return the Chicken to the Pan.
Season lightly with Salt and Pepper.
Pour in the Canned Coconut Milk.
Squeeze in the Minced Garlic Clove.
Add the Curry Powder and Turmeric Powder to your taste preference.
Stir in the Baby Spinach.
Bring the mixture to a gentle simmer and cook until the Sauce has thickened slightly (about 5-10 minutes).
Optional Heat: If using, stir in your desired amount of Chili (Sliced Fresh Chili, Flakes, or Powder) now.
If you prefer a much thicker Sauce, create a slurry by dissolving 1 teaspoon of Carob Bean Gum (or Cornstarch) in a tablespoon or two of Cold Water.
Stir the slurry into the simmering Sauce and cook for a minute or two until it reaches the desired thick consistency.