Chicken Curry with California Prunes and Brown Rice

Chicken Curry with California Prunes and Brown Rice

californiaprunes.org

This Chicken Curry dish with California Prunes from Michelle Dudash, RDN, tastes creamy and comforting, yet still leaves you feeling light.

View full recipe on californiaprunes.org

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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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