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🍽️ Chicken with Coconut Peanut Sauce, Rice and Cashews

600 kcal · 30 min · 4 servings

Chicken with Coconut Peanut Sauce, Rice and Cashews Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut off the hard root end of the leek.
  2. 2. Split the leek stalk in half lengthwise.
  3. 3. Cut the leek into pieces about 1 centimeter in size.
  4. 4. Rinse the leek pieces thoroughly in a sieve under running water.
  5. 5. Wash the zucchini and remove the hard ends.
  6. 6. Cut the zucchini into quarters.
  7. 7. Cut the zucchini quarters into small, even cubes.
  8. 8. Rinse the chicken breast fillets under cold water.
  9. 9. Pat the meat dry with a kitchen towel.
  10. 10. Cut the chicken meat into bite-sized cubes.
  11. 11. Heat 2 tablespoons of oil in a large pot over high heat.
  12. 12. Fry the chicken cubes for about 2 minutes on all sides until seared.
  13. 13. Remove the meat from the pot and place it on a plate.
  14. 14. Leave the pot unwashed with the frying residues.
  15. 15. Add the basmati rice to the pot.
  16. 16. Pour in about 700 milliliters of salted water.
  17. 17. Bring the water to a boil.
  18. 18. Reduce the heat to low and cover the pot.
  19. 19. Let the rice simmer for about 15 to 18 minutes.
  20. 20. Stir the rice occasionally.
  21. 21. Heat another 2 tablespoons of oil in the unwashed pot over medium to high heat.
  22. 22. Add the leek and zucchini cubes to the pot.
  23. 23. Fry the vegetables for about 3 minutes.
  24. 24. Stir the peanut butter into the vegetables.
  25. 25. Pour in the coconut milk.
  26. 26. Bring the sauce to a boil.
  27. 27. Cover the pot and let the sauce simmer over medium heat for about 5 minutes.
  28. 28. Wash the mint and dry the leaves.
  29. 29. Finely chop the mint leaves.
  30. 30. Cut the cashew nuts into small pieces.
  31. 31. Mix the cornstarch with 4 tablespoons of cold water in a small bowl.
  32. 32. Stir the starch-water mixture into the vegetable coconut sauce.
  33. 33. Return the fried chicken meat to the pot.
  34. 34. Let everything simmer for another 5 minutes.
  35. 35. Season the sauce to taste with curry, salt, and pepper.
  36. 36. Fold the chopped mint into the finished rice.
  37. 37. Season the rice with salt and pepper.
  38. 38. Plate the rice and chicken.
  39. 39. Sprinkle the dish with the chopped cashew nuts.
  40. 40. Serve the food immediately.

Nutrition per serving