Yellow Curry Chicken and Basmati Rice
Ingredients
- 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
Preparation steps
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.
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.
Drain rice well and place a scoop of rice into four deep plates or bowls. Top with chicken and sauce. Serve sprinkled with basil.
