Burmese Chicken Curry - Chicken Farmers

Ingredients

• 1 cup (250 mL) brown rice, short grain, dry
• 1 cup (250 mL) onion, diced
• 2 garlic, cloves, minced
• 1 tbsp (15 mL) ginger, fresh, grated
• 3 chicken breasts, boneless, skinless, medium (about 800 g)
• 2 tbsp (30 mL) olive oil
• 1 tsp (5 mL) turmeric, ground
• 1/4 tsp (1.25 mL) cayenne pepper
• 1 tsp (5 mL) cumin, ground
• 1/2 tsp (2.5 mL) coriander seeds, ground
• 1 1/2 tsp (7.5 mL) garam masala
• 1 stick cinnamon, whole, dry
• 3 curry leaves, dry (substitute one bay leaf)
• 3 cups (750 mL) chicken broth, low sodium, ready-to-serve
• 2/3 cup (170 mL) lentils, red, dry
• 12.8 fl oz (355 mL) coconut milk, light, canned (1 can)
• 1 tbsp (15 mL) fish sauce, ready-to-serve
• 1/4 tsp (1.25 mL) salt
• 1/4 cup (60 mL) cilantro, fresh, chopped 60 mL (optional garnish)