Healthy Cooking Recipe 3: Curry Chicken

3 breasts skinless, boneless organic free range chicken**

1 cup uncooked short grain organic brown rice**

1 medium head of broccoli chopped

2 1/2 cups of organic chicken broth**

¼ cup of coconut milk

1-teaspoon each of paprika, curry, cumin and turmeric

dash of chili pepper

olive oil

low-fat organic sour cream**

Pre-heat oven to 225 degrees. Butterfly chicken and cover both sides with ½ teaspoon each of curry, cumin, turmeric and a dash of chili pepper. Sear chicken on both sides. Pour coconut milk in pan and mix with the spices. Place each piece of chicken in a piece of tin foil. Pour juices on top and seal tin foil into a pouch. Cook at 225 degrees for 25 minutes or until done. Cook rice in chicken broth and remaining half of spices. 15 minutes before rice is cooked, stir broccoli into rice pot. Plate chicken and put rice over top. Top with desired amount of sour cream and a dash of curry. Serves 4.