Chicken Curry Risotto

I love Indian and I love risotto... so I combined both to create this Indian inspired Risotto. I didn't use Arborio rice, so its not truly risotto, but the unrinsed Jasmine rice combined with coconut created nice creamy rice either way. I really liked how it turned out and so did my 3 critics. The little critics picked out the onions, they were chopped too big... next time I will dice them so they blend in with the rice more!


Ingredients
(serves 5)

1 tbsp olive oil
1 onion, chopped (1 cup)
1 lb chicken breast, cut into bite size pieces
1 1/2 tsp mild curry paste
1 1/2 tsp tsp ginger-garlic paste
1 1/2 cup Jasmine rice (do not rinse)
3 cups chicken broth
1/2 tsp Garam Masala
1 cup light Coconut milk ***

Directions

- In a deep pan, heat olive oil and add onions.
- Cook onions for 5 minutes until softened, add curry paste and ginger-garlic paste. Cook for another minute, then add chicken.
- Cook on medium heat for another 5 minutes, until all sides are white.
- Add rice, cook for another minute, stirring continuously.
- Add 1 cup chicken broth and garam masala, lower heat to low.
- Cook rice on low heat adding broth 1 cup at a time until it evaporates.
- Add coconut milk and cook until the rice is soft (or al dente) and the liquid has been absorbed. Make sure chicken has cooked through.

* If you are out of broth but rice and chicken are not quite ready, you can add water.

** Recipe should be ready in a total of about 20-25 minutes.

*** Here is a brand of coconut milk available in North America (60% less fat then regular coconut milk) perfect for this recipe!

Nutritional Data
1 serving

with light coconut milk
9 WW points
421 cal
8.7 g fat
53.7 mg Cholesterol
49.7 g carbs
1.3 g fiber
32.2 g protein

with regular coconut milk
11 WW points
479 cal
15.6 g fat
53.7 mg cholesterol
49.8 g carbs
1.3 g fiber
32.6 g protein