Weekend Inspiration: Chicken Curry with Basmati Rice

Ingredients:

400 g chicken fillet

200 g basmati rice

200 ml coconut milk

200 g canned peeled tomatoes

1 red onion

2 cloves garlic

1 teaspoon freshly grated ginger

2 tablespoons olive oil

1 tablespoon curry powder

½ teaspoon turmeric

½ teaspoon ground paprika

fresh coriander

salt and pepper

Heat the olive oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent. Stir in the crushed garlic and grated ginger, and cook briefly.

Add the curry powder, turmeric and ground paprika, stirring for a few seconds. Add the diced chicken and cook for about 7 minutes until golden. Stir in the canned tomatoes and cook for a few minutes to combine with the meat. Pour in the coconut milk, season with salt and pepper, reduce the heat and let it simmer gently for 15 minutes.

Rinse the rice under several changes of water until the water runs clear. Heat a little oil in a pot, add the rice and briefly toast it. Pour in 400 ml of water, add salt, cover and cook over low heat for 15 minutes until the rice absorbs all the liquid. Turn off the heat and let it sit covered for another 5 minutes.

Serve the chicken curry with rice and sprinkle with fresh coriander.

Enjoy!