Bhuna Coconut Pilaf
A keto-friendly twist on a classic pilaf dish, featuring the rich flavors of bhuna and shredded coconut.
Ingredients
- ●2 tablespoons Bhuna Curry Powder
- ●1 cup Shredded Coconut
- ●1 cup Basmati Ricepreferably unflavored
- ●1 pound Chicken Breastboneless and skinless
- ●2 tablespoons Coconut Oil
- ●1 Small Onionchopped
- ●2 cloves Garlicminced
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Rinse the chicken breast and pat it dry with paper towels.
- 3
Season the chicken with salt and black pepper.
- 4
Heat 1 tablespoon of coconut oil in a pan over medium-high heat.
- 5
Sear the chicken breast until browned on both sides, about 5 minutes per side.
- 6
Remove the chicken from the pan and set it aside.
- 7
In the same pan, add the remaining 1 tablespoon of coconut oil.
- 8
Add the chopped onion and cook until it's translucent, about 3-4 minutes.
- 9
Add the minced garlic and cook for an additional minute.
- 10
Stir in the bhuna curry powder and cook for 1-2 minutes, until fragrant.
- 11
Add the shredded coconut and cook for an additional 2-3 minutes, until lightly toasted.
- 12
Fluff the cooked basmati rice with a fork and stir it into the pan with the coconut mixture.
- 13
Return the seared chicken to the pan and stir to combine.
- 14
Transfer the pan to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through.
- 15
Serve hot and enjoy!