Curry Casserole | Recipe Reader

Ingredients

• 1 cup basmati rice
• 1 1/2 cups coconut water
• 2 3/4 cups water, divided
• kosher salt, to taste
• 2 tablespoons unsalted butter
• 1/3 cup unsweetened coconut, shredded
• 2 bunches scallions, roughly chopped
• 1 cup fresh cilantro, roughly chopped
• 1 tablespoon fresh thyme
• 5 cloves garlic
• 1/2 habanero chile pepper, seeded
• 2 tablespoons curry powder
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• freshly ground pepper, to taste
• 3 pounds chicken thighs, boneless and skinless, cut into 2-inch pieces
• 1/4 cup extra-virgin olive oil
• 4 carrots, chopped
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed
• golden raisins, optional, to taste, for topping