Coconut Chicken Curry over Pearled Sorghum

Sorghum. You may have heard of it, but did you know it is a naturally gluten-free grain that is eaten all around the world and is just now hitting the US Market- grown right here in Kansas! NuLife Market has harnessed the power of this versatile and eco-friendly grain to bring you a great alternative to rice, couscous, and other grains. Did I mention GLUTEN-FREE?! Their whole facility is allergen-free, and they make flours, pizza crust mixes, and delicious sunflower spreads. NuLife Market products haven’t hit grocery store shelves yet, but if you want to try it out you can find all of these products online and at the From the Land of Kansas Marketplace!
NuLife CurryI love using their pearled sorghum as a healthy alternative in a lot of my salads and sauce-based dishes. The pearled sorghum has the bran taken off which helps it cook a little faster (especially in R2D2!) and it has no flavor. No, it DOES NOT taste like molasses! Rather, it takes on the flavor of whatever you’re cooking it with. So today I used it in place of rice under my beautiful, delicious, spicy/sweet coconut curry!

Coconut Chicken Curry Over Pearled Sorghum

1 cup NuLife Market pearled sorghum
3 cups chicken broth and vegetable broth
1-2 Tbs. olive oil
1 yellow onion, diced
1 sweet red bell pepper, seeds and membranes removed, diced
2-3 cloves garlic, minced
1 Tbs. mild yellow curry powder
1/2 – 1 tsp. red pepper flakes
8 boneless, skinless chicken thighs, cubed, seasoned to taste with kosher salt and pepper
2 Granny Smith apples, skin-on, seeded, diced
2/3 cup golden raisins
2 Tbs. dark brown sugar
14 oz. can coconut milk
1/3 cup chopped, toasted pecans
In a saucepan over medium high heat, combine sorghum with broth; bring to a boil, then reduce heat and cover sauce pan, cooking sorghum for 40-45 minutes or until broth is absorbed and sorghum is tender.  To cook sorghum in a pressure cooker, place broth and sorghum into pressure cooker pot; place lid onto pressure cooker, locking it into place.  Choose high setting, then program for 20 minutes.  When timer goes off, use a natural release for 10 minutes, then use a quick release to release any remaining pressure.  Fluff sorghum with a fork, and keep warm.
Meanwhile, heat oil in a large skillet over medium high heat; when oil is hot, add onion, bell pepper, garlic, curry powder, and red pepper flakes, stirring to combine, cooking for 2-3 minutes.  Add chicken to ingredients in skillet, and cook until chicken is cooked throughout, stirring occasionally.  Add apples, raisins, brown sugar and coconut milk; reduce heat to medium low and simmer chicken curry until nicely thickened. Serve over warm pearled sorghum, garnished with pecans.
NuLife Curry2

Now You’re Cookin’,
Chef Alli 

**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, February 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!

Here are some more great NuLife Pearled Sorghum recipes you might enjoy!

Chopped Summer Fruit Salad with Pearled Sorghum

Pearled Sorghum Power Salad

Baked Eggs with Sweet Potato, Sorghum, Ham and Mushrooms

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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