Curry with Chicken Breast, Coriander and Turmeric Rice

Ingredients

• 3 tbsp ghee
• 300 g basmati rice
• 1 tsp turmeric powder
• Salt
• 4 chicken breast fillets (about 140 g each)
• 30 g ginger
• 4 Garlic cloves
• 3 shallots
• 1 tbsp madras curry powder
• 150 ml meat broth
• 5 curry leaves
• a handful coriander leaves
• 200 g canned chickpeas
• coriander leaves for garnish
• tomato slice for garnish

Instructions

1. 1.

   Heat 1 tbsp Ghee in a pot, sauté rice and turmeric while stirring. Add enough water to cover the rice by about one finger width. Season with salt and bring to a boil. Cover and simmer over low heat for 15 minutes.

2. 2.

   Meanwhile wash the chicken, pat dry with paper towels and cut into large cubes. Peel ginger, garlic and shallots and finely dice them.

3. 3.

   Heat remaining Ghee in a pan, brown the chicken, ginger, shallots and garlic. Sprinkle with curry powder and deglaze with broth. Add curry leaves, coriander and chickpeas, stir occasionally and simmer until liquid evaporates.

4. 4.

   Arrange rice on plates as a bed and spoon the pan contents over it. Garnish with coriander leaves and tomato slices.