Yellow Curry Chicken and Basmati Rice

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Yellow Curry Chicken and Basmati Rice
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
250 grams Basmati rice
salt
600 Chicken breasts (ready to cook, skinless)
2 Tbsps Corn oil
1 onion
20 grams fresh ginger
1 garlic clove
1 Tbsp yellow Curry paste
100 milliliters Chicken broth
300 milliliters Coconut milk
1 tsp ground cilantro
1 tsp ground Cumin
1 tsp Turmeric
200 grams Pineapple
1 handful Basil
soy sauce
Freshly ground peppers
How healthy are the main ingredients?
Coconut milkBasmati ricegingerBasilsaltChicken breast

Preparation steps

1.

Rinse rice twice and bring to a boil in a large pot of salted water. Reduce heat slightly and cook rice about 15 minutes uncovered, stirring occasionally.

2.

Rinse chicken, pat dry and cut into bite-size pieces. Heat oil in a large frying pan, add chicken and sauté for about 4 minutes while stirring. Remove chicken from pan and set aside. Peel onion, ginger and garlic and chopped finely. Sauté in oil. Add curry paste and stir. Add broth, coconut milk and spices. Cut pineapple into bite-size pieces and stir together with the meat into the sauce. Warm over low heat for 2 to 3 minutes. Rinse basil, shake drive and cut leaves into strips. Season with soy sauce and pepper to taste.

3.

Drain rice well and place a scoop of rice into four deep plates or bowls. Top with chicken and sauce. Serve sprinkled with basil.