Chicken with Peanut Sauce and Rice

Ingredients

• 200 g fragrant rice (e.g., Basmati or Jasmine)
• 4 chicken breast fillets (about 140 g each)
• 2 red bell peppers
• 1 clove garlic
• 1 onion
• 40 g unsalted peanuts
• 2 tbsp peanut oil
• 2 tbsp smooth peanut butter
• 0.5 tsp ground turmeric
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 3 tbsp Lime juice
• 300 ml coconut milk
• 150 ml poultry or vegetable broth
• 3 tbsp light soy sauce
• chili powder to taste
• 1 handful basil

Instructions

1. 1.

   Cook the fragrant rice according to package instructions, leaving it slightly firm.

2. 2.

   Wash and pat dry the chicken breast fillets. Wash, core, and slice the bell peppers into thin strips. Peel and finely mince the garlic and onion. Roast the peanuts in a dry pan until lightly browned, cool on a plate, then roughly chop.

3. 3.

   Heat the oil in a skillet. Sear the chicken for about 6 minutes while turning, then remove. Briefly sauté the onion and garlic in the same pan. Add peanut butter, turmeric, cumin, and coriander; stir briefly. Deglaze with lime juice, then pour in coconut milk and broth. Let the curry sauce simmer gently for 2 minutes, add the chicken and bell pepper strips, and simmer another 2-4 minutes. Season with soy sauce and chili powder. Plate the rice topped with the chicken and sauce, sprinkle with peanuts, and garnish with basil.