Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, ginger and 1 tablespoon coconut oil if desired. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the diced chicken and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.

Add a 2 tablespoons coconut oil to the skillet. Add the eggplant, saute 3-4 minutes and then toss in the mushrooms, tomatoes, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften and the tomatoes burst. Add the chicken back to the skillet and toss everything together.

To the skillet add the curry powder, curry paste and chile de arbol or fresno pepper. Give everything another good toss. Cook 1 minute and then add the Almond Breeze and almond butter. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the chickpeas, basil and cilantro.

Serve the curry over the rice. Eat with [Naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/]!