Coconut Chicken Curry

Ingredients

• 200 g basmati whole grain rice
• Salt
• 600 g Chicken breast fillet (4 chicken breast fillets)
• 2 onions
• 4 Spring Onions
• 2 Garlic cloves
• 5 g ginger (1 piece)
• 4 stalks coriander
• 1 tbsp Coconut oil
• 1 tbsp turmeric (10 g)
• 5 g ground coriander (1 tsp)
• 2.5 g ground cumin (0.5 tsp)
• 250 ml poultry broth
• 200 ml coconut milk
• Cayenne pepper

Instructions

1. 1.

   Cook whole grain Basmati rice according to package instructions for 30–35 minutes in twice‑the‑amount of boiling salted water.

2. 2.

   Meanwhile rinse chicken breast fillets, pat dry and cube. Peel or trim onions, garlic and spring onions, wash and finely chop. Peel ginger and dice. Wash coriander, shake dry, pluck leaves and set aside.

3. 3.

   Heat 1 tbsp coconut oil in a non‑stick pan and brown chicken fillets, onions, garlic and spring onions for 2–3 minutes over medium heat.

4. 4.

   Stir in turmeric, ground coriander, ginger and cumin, then deglaze with broth. Add coconut milk and simmer gently for about 15 minutes, stirring occasionally. Season with salt and cayenne pepper, garnish with coriander leaves and serve over rice.