- 1 cupbasmati rice
- 8 fl ozchicken or vegetable broth
- 2 lbchicken thighs, boneless skinless
- 2 clovesgarlic
- 4Granny Smith apples
- 1 mediumyellow onion
-  black pepper
-  curry powder
-  virgin coconut oil
- 1Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
1 cup basmati rice ½ tsp salt 2 cups water
- 2Wash and dry the fresh produce.
4 Granny Smith apples
- 3Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- 4Preheat a sauté pan over medium-high heat.
- 5While the sauté pan heats up, pat the chicken thighs dry with paper towels and place on a cutting board. Cut into 1-inch pieces and season with salt and pepper.
2 lb chicken thighs, boneless skinless 1 tsp salt ½ tsp black pepper
- 6Once the pan is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 7Add the chicken to the pan; cook, tossing occasionally, until the pieces are browned but not fully cooked through, 3 to 4 minutes total. Once done, transfer the chicken to a bowl and set aside.
- 8While the chicken cooks, wash and dry the cutting board. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion into ¼-inch pieces.
1 medium yellow onion
- 9Once the chicken has been transferred, add more coconut oil to the skillet followed by the onion. Cook, stirring frequently, until softened, 3 to 5 minutes.
1 tbsp virgin coconut oil
- 10Quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples into ¾-inch cubes.
- 11Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
2 cloves garlic
- 12Add the garlic and curry powder to the pan; stir until fragrant, 15 to 30 seconds.
2 tbsp curry powder
- 13Add the apples to the pan; cook, stirring occasionally, until they begin to soften, 1 to 2 minutes.
- 14Return the chicken to the pan and pour in the broth; season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer until the chicken is cooked through and the apples are tender, 4 to 6 minutes.
8 fl oz (1 cup) chicken or vegetable broth ½ tsp salt ¼ tsp black pepper
- 15Uncover the rice and fluff with a fork.
- 16To serve, divide the rice between bowls and top with the curry. Enjoy!