Chicken Strips with Coconut and Vegetables

Ingredients

• 250 g long-grain rice
• Salt
• 600 g Chicken breast fillet
• 250 g fresh spinach leaves
• 6 ripe tomatoes
• 1 vegetable onion
• 1 Garlic clove
• 2 tbsp germinated oil
• 400 ml coconut milk
• pepper (ground)
• curry (to taste)
• 1 splash lime juice
• 1 untreated lime (cut into wedges)

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water for 20-25 minutes. Meanwhile, rinse the meat, pat dry and cut into bite-sized pieces.

2. 2.

   Rinse, wash, trim and spin dry the spinach. Blanch the tomatoes, shock in cold water, peel, quarter, seed and dice them. Peel and finely chop the onion and garlic.

3. 3.

   Heat oil in a pan and sear the meat on all sides until crisp. Remove, set aside, then sauté onion and garlic in the residual fat until translucent. Add spinach, let it wilt, add tomatoes and deglaze with coconut milk.

4. 4.

   Return the meat to the pan, season with salt, pepper and curry, finish with a splash of lime juice. Simmer over medium heat for 5 minutes.

5. 5.

   Serve the cooked rice in bowls, drizzle some curry sauce over it and garnish with lime wedges.