Chicken Curry and Rice

• 1 Tablespoon ginger powder
• 2 garlic clove
• 1 Pound chicken thighs
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper
• 1 red bell pepper
• 8 Ounce green beans
• 2 carrot
• 15 Ounce canned unsweetened coconut milk
• 1 Tablespoon curry powder
• 1 Teaspoon turmeric
• 1 lemon
• 1 Cup basmati rice
• 3 Tablespoon cilantro
• 1 Tablespoon olive oil
• 2 Ounce green onions

• Place a pot over medium-high heat. Add in the olive oil and garlic. Once hot, add in chicken and season generously with salt and pepper. Cook 4-5 minutes until browned, then flip and cook an additional 4-5 minutes. Remove from the pan and transfer to a plate.
• In the same pot add garlic, ginger, chopped green onion, red bell pepper, green beans, and carrots. Sauté over medium heat for 3-4 minutes to absorb the pan’s flavors.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.