Ingredients

The following ingredients have 4 Servings
  • 1 15 ounce can full fat coconut milk
  • 3 cups broth (chicken or vegetable broth)
  • 2 cups chard (stems removed and chopped (or kale with stems removed and chopped))
  • 2 cups cooked chicken breasts (cubed or shredded)
  • 1/2 cup red onion (diced)
  • 1/2 cup celery (diced)
  • 1/2 cup carrots (diced)
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon fresh black pepper
  • 2 sticks lemon grass
  • 1 inch fresh ginger (grated)
  • 1 garlic clove (minced)
  • 1 1/2 tablespoons sugar (Monk fruit, Xylitol or coconut sugar)
  • 1/2 cup white rice (uncooked)
  • 2 limes (juice of)
  • 3/4 cup fresh cilantro (chopped)
  • chili powder (optional for a bit of kick)

Instruction

  • If you need to cook the chicken: Prepare by cooking a chicken breast on a sheet pan in the oven at 400 degrees F for 20 minutes or until the center is cooked through and no longer pink. If the chicken is very thick, slice it in half horizontally to have thinner slices. Dice into cubes or shred the chicken; or use leftover grilled chicken or a rotisserie.
  • Chop all of the vegetables and in a large pot add the onion, celery, carrots, chard, coconut milk, broth, lemon grass, garlic, sugar, turmeric, garam masala, fresh ginger, salt and pepper and cook on medium-high heat until it starts to bubble on the sides. Turn the heat down to a simmer. Add the rice then cover and let it simmer for about 20 minutes or until the rice is cooked. Add the lime juice, cooked chicken, and cilantro.
  • Serve into 4 bowls and optional to garnish with a bit of chili powder.