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🍽️ Chicken Curry with Basmati Rice

685 kcal · 30 min · 4 servings

Ingredients

• 250 g Basmati rice
• salt
• 600 chicken breast fillets (kitchen-ready, skinless)
• 2 tbsp germ oil
• 1 onion
• 20 g fresh ginger
• 1 clove of garlic
• 1 tbsp yellow curry paste
• 100 ml poultry broth
• 300 ml coconut milk
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 200 g pineapple flesh
• 1 handful basil
• soy sauce
• pepper (from the mill)

Instructions

1. 1. Rinse the rice twice under cold water.
2. 2. Put the rice in a large pot with salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat slightly.
5. 5. Cook the rice with the lid open for about 15 minutes.
6. 6. Stir the rice occasionally.
7. 7. Wash the chicken breast and pat it dry.
8. 8. Cut the meat into bite-sized pieces.
9. 9. Heat the oil in a large pan.
10. 10. Fry the chicken breast while stirring for about 4 minutes.
11. 11. Remove the meat from the pan and set it aside.
12. 12. Peel the onion, ginger, and garlic.
13. 13. Finely chop the onion, ginger, and garlic.
14. 14. Sauté the vegetables in the frying fat.
15. 15. Stir in the curry paste.
16. 16. Add the broth, coconut milk, and spices.
17. 17. Cut the pineapple flesh into bite-sized pieces.
18. 18. Stir the pineapple pieces and the meat into the sauce.
19. 19. Warm the curry over low heat for 2 to 3 minutes.
20. 20. Wash the basil and shake it dry.
21. 21. Drain the rice and let it drain well.
22. 22. Serve the rice on four deep plates or in bowls.
23. 23. Add the curry.
24. 24. Sprinkle the dish with the basil.
25. 25. Serve the curry.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 68 g