Chicken Curry with Spinach, Coriander and Almond Rice

Ingredients

• 200 g natural rice
• Salt
• 2 cloves garlic
• 1 piece ginger (10 g)
• 1 red pepper
• 4 chicken breast fillets (120 g each)
• 1 tbsp Coconut oil
• 1 tsp piment powder
• 0.5 tsp clove powder
• 0.5 tsp ground cumin
• 0.5 tsp ground cardamom
• 400 ml coconut milk
• 400 g baby spinach
• 2 Organic Limes
• Pepper
• 4 tbsp almond slivers (15 g)
• 0.5 bunch coriander

Instructions

1. 1.

   Bring rice to a boil in double the amount of salted water and simmer for 35–40 minutes over medium heat.

2. 2.

   Meanwhile, peel and chop garlic and ginger. Clean, deseed and chop the pepper. Rinse chicken fillets, pat dry and cut into bite‑sized pieces.

3. 3.

   Heat coconut oil in a pot, add garlic, ginger, pepper and chicken, sauté on medium heat for 2 minutes. Add spices and cook for another 3 minutes. Pour in coconut milk and simmer for 10 minutes over medium heat.

4. 4.

   Wash and spin dry the spinach. Squeeze juice from one lime. Fold spinach into the curry, cook for 2 more minutes, season with salt, pepper and lime juice. Toast almond slivers in a hot pan without oil for 3 minutes. Wash coriander, shake dry and break leaves. Rinse the remaining lime, grate dry and cut into wedges.

5. 5.

   Fold almonds into the rice. Divide rice and curry onto bowls, garnish with coriander and serve with lime wedges.