Coconut Curry Chicken

1. In a small saucepan, combine rice, 1¼ cups

water, and ½ teaspoon salt . Bring to a boil

over high. Cover and cook over low heat

until rice is tender and liquid is absorbed,

about 17 minutes. Keep covered off heat

until ready to serve.

2. Meanwhile, in a liquid measuring cup,

combine all of the coconut milk powder, ⅔

cup hot tap water, and ½ teaspoon sugar .

Set aside for step 5

3. While rice cooks, halve onion lengthwise

and thinly slice. Cut tomatoes into ½-inch

pieces.

Heat 1 tablespoon oil in a medium skillet

over medium-high. Add onions and cook,

stirring occasionally, until softened and

browned, 6–8 minutes.

4. Pat chicken dry and season all over with

salt and pepper. Add to skillet with onions

along with 1 tablespoon oil. Cook until just

browned, stirring halfway through cooking

time, 3–5 minutes (it's okay if chicken is

not cooked through). Add curry powder

and tomatoes; cook, stirring, until fragrant.

5. Add coconut milk and bring to a simmer.

Reduce heat to medium and simmer until

chicken is cooked through, 5–7 minutes

more. Stir in ½ teaspoon vinegar and

season to taste with salt and pepper.

Coarsely chop cilantro leaves and stems.

Serve coconut curry chicken over rice with

cilantro sprinkled over top. Enjoy!