Coconut Chicken with Purple Rice

Ingredients

• 1½ cups water
• ¾ cup purple rice
• ½ teaspoon sea salt
• 2 tablespoons coconut oil
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes, no salt added
• 1 pound boneless, skinless chicken breast, cut into strips
• 1 tablespoon curry powder
• ⅓ cup canned coconut milk combined with ⅓ cup water
• ⅛ teaspoon ground cinnamon
• 4–5 fresh basil leaves, chopped, for garnish

Directions

1. In a medium saucepan, bring to a boil 1½ cups water. Add rice and sea salt. Reduce heat to low, cover and allow to simmer for about 45 minutes, until rice is cooked.
2. While rice is cooking, heat coconut oil over medium heat in a large skillet. Add onions and cook, stirring, until softened.
3. Add garlic and cook for 1 more minute.
4. Add canned tomatoes (with their juices), chicken, and curry powder. Cook over low heat, stirring, for about 15–20 minutes, until chicken is thoroughly cooked and mixture is thick.
5. Stir in coconut milk (mixed with water) and cook for 5 more minutes.
6. Serve immediately with rice, topped with a sprinkle of cinnamon and garnished with basil.