Chicken & Broccoli Curry with Turmeric Brown Rice
When students in Georgia were challenged to use local ingredients to come up with a creative dish that could be easily made in cafeterias, this recipe was a finalist. The kids wanted to cook their rice in milk with turmeric to give it a creamy texture and golden color, but they swapped in rice milk to keep the dish dairy-free. Regular milk works just as well. Adapted from Georgia Farm to School.
Ingredients
- 2 tablespoons neutral oil, such as canola or avocado, divided
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh ginger, divided
- 1 ¾ cups brown basmati rice
- 1 ½ teaspoons ground turmeric
- 2 ¼ cups unsweetened rice milk, divided
- 1 ¼ cups water
- ¼ teaspoon salt
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 medium bell pepper, diced
- 2 tablespoons thai red curry paste
- 1 tablespoon brown sugar
- 4 cups broccoli florets
- 1 tablespoon lime juice
- 3 tablespoons chopped fresh cilantro or parsley