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🍽️ Chicken Curry with Turmeric Rice and Fresh Coriander

590 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp Ghee
• 300 g Basmati rice
• 1 tsp turmeric powder
• salt
• 4 chicken breast fillets (approx. 140 g each)
• 30 g ginger
• 4 garlic cloves
• 3 shallots
• 1 tbsp Madras curry powder
• 150 ml meat broth
• 5 curry leaves
• 1 handful coriander leaves
• 200 g chickpeas (from a can)
• coriander leaves (for garnishing)
• tomato wedges (for garnishing)

Instructions

1. 1. Heat one tablespoon of ghee in a pot.
2. 2. Add the rice and the turmeric.
3. 3. Fry everything briefly while stirring.
4. 4. Deglaze with water so that the rice is covered by about one finger's width.
5. 5. Season with salt.
6. 6. Bring the mixture to a boil.
7. 7. Let the rice simmer on low heat with the lid closed for 15 minutes.
8. 8. Wash the chicken breast under running water.
9. 9. Pat the meat dry with kitchen paper.
10. 10. Cut the meat into coarse cubes.
11. 11. Peel the ginger.
12. 12. Peel the garlic.
13. 13. Peel the shallots.
14. 14. Dice the ginger, garlic, and shallots finely.
15. 15. Heat the remaining ghee in a pan.
16. 16. Fry the chicken, ginger, shallots, and garlic in it.
17. 17. Sprinkle everything with curry powder.
18. 18. Deglaze with the broth.
19. 19. Add the curry leaves, coriander, and chickpeas.
20. 20. Let the mixture simmer while turning occasionally.
21. 21. Simmer until the liquid has evaporated.
22. 22. Serve the rice as a base on the plates.
23. 23. Distribute the pan contents over it.
24. 24. Garnish the dish with fresh coriander leaves.
25. 25. Garnish the dish with slices of tomato.

Nutrition per serving

• kcal: 590
• Protein: 38 g · Fett/Fat: 20 g · Carbs: 64 g