Honey Curry Chicken with Rice

Recipe by: Chef Ron Hobson; Eagan, MN

Serves 4 to 6 people
2 Cups White Rice
4 Cups Chicken Stock or Broth
1 14 oz can Coconut Milk
1 Chicken Bouillon Cube, crushed
½ Cup Honey
3 Tbsp. Extra Virgin Olive Oil
1 to 2 Tbsp. Chef Ron’s Curry Spice Blend (additional Curry Powder increases Spiciness)
4 Chicken Breasts, boneless and skinless cut into cubes.
1 ea. Zest of Lemon (Optional) To make it a Lemon Honey Curry Chicken & Rice

In a Large Skillet with cover, cook Rice until chicken stock or broth is almost completely absorbed. When broth or stock starts to boil, turn down to simmer and stir occasionally. After Chicken stock or both is mostly absorbed by rice, 20 to 30 minutes, add Coconut Milk and the rest of the ingredients. Cook an additional 20 to 30 minutes until chicken is fully cooked and creamy consistency. Serve with Bread and Asparagus or Spinach, or your favorite vegetable.