Photo: Brian Kennedy; Styling: Lindsey Lower
Kids will have fun making their own custom creations when you set out lots of tasty topping options. Precook a big batch of brown rice; freeze some to serve later.
Serves 8 (serving size: 3/4 cup curry mixture; 1/2 cup rice; about 1 tablespoon each coconut, almonds, raisins, banana chips, and green onions; 1 1/2 teaspoons cilantro; 1 1/2 teaspoons mint; and 1 lime wedge)
1. Heat oil in a large skillet over medium-high heat. Add white onion and garlic; sauté 5 minutes, stirring frequently. Add chicken, curry powder, and salt, tossing to coat. Cook 7 minutes or until chicken is thoroughly cooked, stirring occasionally. Add stock, coconut milk, and pepper; bring to a boil. Reduce heat to medium-low; simmer 15 minutes or until sauce thickens, stirring occasionally.
2. Place coconut, almonds, raisins, banana chips, green onions, cilantro, mint, and lime wedges each in small serving bowls. Spoon 1/2 cup rice into each of 8 shallow bowls; top each serving with about 3/4 cup chicken mixture. Serve immediately along with toppings.