Chicken Curry with Vegetables & Brown Rice


2 boneless breasts of chicken, cut into bite-sized pieces

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon grated ginger

1 small sweet onion, diced

1 red pepper, cubed

1 cup baby carrots, diced

1 cup green beans, cut into 1-2 inch pieces

1/4-1/2 cup chicken or vegetable stock

1 12.5 oz jar Maya Kaimal Madras Curry

1 14 oz can Lucky’s Market coconut milk

1 cup long grain brown rice

2 cups water


Add 2 cups water and one cup rice to a saucepan and place on medium high heat on the stove. Bring water to a boil. Reduce heat to simmer, cover and cook for 45 to 50 minutes, until rice is tender and all the water is absorbed.

Place a large sauté pan on medium high heat. Add 1 tablespoon olive oil and the diced onion. Cook for approximately 3 minutes. Add garlic and ginger and cook for another 2 minutes. Add chicken and remaining olive oil if needed. Cook chicken for approximately 6 minutes. Add carrots and 1/4 to 1/2 cup chicken or vegetable stock, just enough to keep chicken from drying out during cooking process and to allow for carrots to get slightly steamed. Reduce heat to simmer and cover for 3 minutes. Remove lid add red pepper and green beans. Replace lid and cook for another 3-5 minutes until veggies are just tender. Stir in 1 can coconut milk followed by 1 jar Madras Curry. Turn up heat and bring to a boil. Then return heat to simmer and cover and cook for another 3 to 5 minutes or keep on low heat until ready to serve. Serve curry over rice.