I guess you could sub out some of this stuff for a healthier version, but here is the original.
24oz (4 6oz pieces) pre cooked chicken breasts
1/2 teaspoon red curry powder
coarse salt and ground pepper
2 tablespoons plus one teaspoon veg oil
2 packed cups of cilantro leaves
1/2 teaspoon grated peeled ginger
1 tablespoon fresh lime juice
t tablespoon rice vinegar
1/2 teaspoon sugar
1 shallot, chopped 1 teaspoon tumeric
3/4 cup coconut milk
1 cup basmati rice
Sprinkle chicken with curry powder, season with salt and pepper.
In a large skillet, heat one tablespoon oil over medium-low. Add chicken
and cook until golden and opaque throughout. 30-35 minutes, turning once.
In a blender, combine 1 tablespoon oil, cilantro, ginger, lime juice,
vinegar, sugar, and 3 tablespoons of water. Puree until smooth; set aside.
In a medium saucepan, heat remaining teaspoon oil over medium. Add shallot
and tumeric; season with salt and pepper. Cook, stirring occasionaly, until
shallot begins to soften, 1-2 minutes. Add cocnut milk and 1 cup water;
bring to a boil. Stir in rice; return to a boil. Reduce to a simmer, cover,
and cook until rice is tender, 12-14 minutes. Remove pan from heat and let
stand, covered, for 5 minutes. Fluff with a fork just before serving. Serve
rice topped with chicken and drizzled with sauce.
Per serving: 489 calories, 32g of protein, 21g of fat, 44 carbs, and 1g of fiber.