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Curried Chicken Rice Bowl

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We’ve been all about fall lately. Between the flavors of our menus and the foliage in the parking lot, it’s been constantly on our mind. My favorite thing about fall is all the contrasting colors, temperatures, and smells, and tonight’s dinner is a reflection of that. Greens, yellows, reds, it’s all in there tonight. Textures? Abundant. Aromas? Plentiful. The final result? A delicious, healthy, fall-forward rice bowl. Get in there! 

For the chicken:

We love braised chicken! Tonight, we braised and shredded chicken thighs, then reduced the braising liquid and added vadouvan and masala curries, sundried tomatoes, sweet onions, and coconut milk. To reheat, simply pop the chicken in a saucepot, add a splash of water, and warm over medium low heat until steamy.

For the rice:

Why is the rice green??? Well, I like to make my sticky rice with short grain, starchy rice that has been soaked in bamboo juice (giving it the green color). The bamboo juice adds starch, making the texture stickier, and has a unique freshness to it. To reheat, simply pop in the microwave for 1-2 minutes, or warm in a saucepot like the chicken.

For the squash:

Every fall, I am amazed by the varieties of squash that Ray grows at Applefield. There’s always something new and exciting to try each season, and tonight we got a whole bunch. My favorite is the winter sweet kabocha, a cross between a red kuri squash and a traditional kabocha. They have the crunchy green skin, which is an awesome texture! To reheat the squash, broil it in the oven for 2-4 minutes, turning halfway, until warm enough for you!

For the celeriac and turnip slaw:

This component is ready to go! It is meant to bring freshness, crunch, and acidity to your rice bowl. Top it on there!

For rice bowl assembly:

Seems simple, because it is. Start with some rice, add a little chicken, squash, and top with the slaw. Enjoy!

Dinner served. Dinner solved.


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