For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

• 3 pound boneless skinless chicken thigh
• 5 clove garlic minced
• 1 tablespoon fresh oregano
• 3 tablespoon red wine vinegar
• 3 tablespoon extra virgin olive oil
• 1 cup pitted olives
• 6 tablespoon capers
• 4 ounce pitted Medjool date pitted and quartered length-wise
• 2 bay leaf
• 1 1/2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 1/2 cup white wine

Optional:

• 1 tablespoon date molasses

• 80 ounce shirataki noodles
• 2 1/2 cup Brussels sprouts shredded
• 10 clove garlic
• 10 ounce vegan cream cheese
• 10 tablespoon extra virgin olive oil
• 10 tablespoon nutritional yeast
• 1 teaspoon Kosher salt more or less to taste
• 1/3 teaspoon freshly ground black pepper more or less to taste