Chicken Curry with California Prunes and Brown Rice
This Chicken Curry dish with California Prunes from Michelle Dudash, RDN, tastes creamy and comforting, yet still leaves you feeling light.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Tiny bowl
- Skillet
- Stove
- Plate
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Microplane
- Citrus press
- Fork
- Spoon
Ingredients
- 1 1/2 lb trimmed boneless skinless chicken thighs
- 1 1/2 tsp curry powder
- 1/2 tsp salt
- Freshly ground black pepper
- 1 tsp extra-virgin olive oil*
- 1 small yellow or white onion (halved from end to end, thinly sliced)
- 2 garlic cloves (gently smashed with the side of the knife, peeled)
- 1 cup canned coconut milk
- Finely grated zest of 1 medium lemon
- 1/2 tsp Worcestershire sauce (use GF if preferred)
- 1/2 cup California prunes (halved)
- 2 tsp lemon juice
- 2 heads broccoli
- 2 tbsp extra-virgin olive oil
- 1/4 tsp salt
- 2 tsp fresh lemon juice
- prepared brown rice
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