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🍽️ Creamy Chicken Curry with Coconut and Basmati Rice

472 kcal · 30 min · 4 servings

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 sprigs 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. Put the whole grain basmati rice into a pot with three times its volume of salted water.
2. 2. Bring the water to a boil and cook the rice for 30 to 35 minutes until tender.
3. 3. Rinse the chicken breast fillets under cold water.
4. 4. Pat the meat dry with a kitchen towel.
5. 5. Cut the chicken meat into small cubes.
6. 6. Peel the onions and garlic.
7. 7. Wash the spring onions and remove any wilted outer layers.
8. 8. Finely chop the onions, garlic, and spring onions.
9. 9. Peel the ginger.
10. 10. Cut the ginger into small cubes.
11. 11. Wash the fresh coriander.
12. 12. Shake the coriander dry.
13. 13. Pluck the small coriander leaves from the stems and set them aside.
14. 14. Heat one tablespoon of coconut oil in a non-stick pan.
15. 15. Add the chicken cubes, chopped onions, garlic, and spring onions to the hot pan.
16. 16. Fry the ingredients over medium heat for 2 to 3 minutes.
17. 17. Stir in turmeric, ground coriander, the ginger cubes, and cumin into the mixture.
18. 18. Deglaze the curry with some broth.
19. 19. Add the coconut milk.
20. 20. Let the curry simmer over low heat for about 15 minutes.
21. 21. Stir occasionally to prevent sticking.
22. 22. Season the curry with salt and cayenne pepper to taste.
23. 23. Garnish the finished curry with the fresh coriander leaves.
24. 24. Serve the curry together with the cooked rice.

Nutrition per serving

• kcal: 472
• Protein: 49 g · Fett/Fat: 10 g · Carbs: 45 g