Recipe: Cajun Chicken Curry 

Serves: 3 

Prep time: 30 minutes, plus 1 hr marinating time

Ingredients:

• 2 Greener Pastures Chicken breasts, cleaned and chopped into 1 inch pieces

• 3 tbsp cajun seasoning mix

• 1 hot pepper (jalapeño, cayenne), minced 

• 2 tbsp fresh parsley, roughly chopped

• 1 cup greek yogurt, full fat and unflavored 

• 3 tbsp olive oil

• 1 cup white jasmine rice, uncooked

• 1 13.5oz can full-fat coconut milk

• ½ cup scallions, thinly sliced lengthwise

• salt and pepper to taste
  
  
  

Steps:

1. Place chicken in a large mixing bowl. Toss with cajun seasoning, hot pepper, parsley, greek yogurt, and 2 tbsp olive oil. Cover and place into fridge for 1 hour or overnight for more intense flavor.

2. While chicken is marinating, heat a quart pot over medium high heat. Drizzle in 1 tbsp olive oil and heat until shimmering in pan. Add uncooked rice and stir for 20 seconds until fragrant. Once fragrant, add in 1.5 cups of cold water. Turn heat to high for 20 seconds or until rice begins to boil. Immediately, turn heat down to low-medium heat and cook for 12-15 minutes tightly covered until all liquid is absorbed. Do not remove lid during this time. Turn off heat and let rest for 10 minutes and fluff before serving.

3. Preheat oven to broil setting. Line a baking sheet with parchment paper. Evenly spread marinated chicken on baking sheet. Place into oven for 7-9 minutes or until chicken is slightly charred. Remove and set aside.

4. Heat a large skillet over medium heat. Place charred chicken into pan, add in coconut milk and stir gently to melt any solidified coconut milk. Cook for 8-10 minutes until liquid reduces slightly. Add salt and pepper to taste.

5. Place chicken in serving dish, top with fluffed, cooked rice and fresh scallions.
   
   Enjoy!
   
   Created by Chef Kiki @gateway_plate