Chicken Curry with Rice

27 Oct Chicken Curry with Rice

Ingredients

For the curry:

• 2 tbsp coriander seeds
• 1 tsp black pepper
• 1 tbsp mustard seeds
• 1 tbsp cumin
• 1 tbsp hot paprika
• 1 tsp cinnamon
• 2 tbsp turmeric
• 1 tsp ground ginger

For the chicken:

• 1 clove of garlic, 1 onion and 1 slice of fresh ginger
• 500 g tomato purée
• 2 chicken breasts
• Zest of 1 lemon
• 2 tbsp roasted cashew nuts
• Salt and pepper to taste
• 2 tbsp curry powder
• 5 tbsp coconut milk

Preparation

• Wash the rice and cook it in the rice cooker using the same amount of water. Once it is ready, leave it to rest without opening the lid.
• For the curry, toast the coriander seeds, mustard seeds, pepper and cumin until fragrant. Grind them together with the paprika, cinnamon, turmeric and ginger until you have a fine powder.
• For the coconut milk, blend the grated coconut with water and strain the mixture.
• Sauté the garlic, sliced onion and ginger until the onion is soft. Add 2 tablespoons of curry powder and cook for 1 minute.
• Add the tomato purée and cook for 2 minutes. Add the diced chicken, salt, pepper and coconut milk. Cook for 15 minutes.

Serve over the white rice and finish with lemon zest, roasted cashew nuts and fresh coriander.