Chicken Curry with Turmeric Rice

Ingredients

• 200 g parboiled rice
• 0.5 tsp turmeric powder
• Salt
• 500 g chicken breast fillet
• 1 Garlic clove
• 20 g ginger root
• 0.5 tsp cumin seeds
• 0.5 tsp Coriander seeds
• 0.5 tsp mustard seeds
• 0.5 tsp Fennel seeds
• 1 pinch cinnamon
• 0.25 tsp cayenne pepper
• 2 tbsp Coconut oil
• 400 ml coconut milk
• 1 yellow bell pepper
• 200 g baby spinach
• 0.5 bunch cilantro (10 g)

Instructions

1. 1.

   Cook the rice with turmeric in 2.5 times the amount of boiling salted water according to package instructions. Meanwhile, rinse the chicken breast fillet, pat dry and cut into pieces or strips. Peel and chop the garlic and ginger.

2. 2.

   Crush whole spices in a mortar and mix with cinnamon and cayenne pepper. Heat oil in a pan. Add garlic, ginger and spice mixture and sauté for 3 minutes over medium heat while stirring. Add chicken strips and cook for another 3 minutes. Pour in coconut milk, cover and simmer on low heat for 5 minutes.

3. 3.

   Meanwhile, quarter the bell pepper, remove seeds, wash and cut into thin strips. Wash and dry spin the spinach. Add the pepper strips and spinach to the curry and continue cooking for 2 minutes over low heat.

4. 4.

   Wash cilantro, pat dry and tear leaves. Divide rice onto four plates. Season the curry with salt and fold in half of the cilantro. Serve the curry beside the rice and sprinkle the remaining cilantro on top.