RICE WITH CHICKEN AND VEGETABLE CURRY
Ingredients:
- 65g basmati rice, (raw)
- 1 teaspoon extra virgin olive oil
- 150g boneless Chicken Breast
- 30g onion, chopped
- 2 cloves garlic, finely chopped
- ½ teaspoon finely chopped peeled fresh ginger
- 100g carrots, peeled and cut into to cubes
- 50g potatoes, peeled and cut in to cubes
- 50g Capsicum, cut in to chunks
- 100g spinach
- 1 Tablespoons curry powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 50g diced tomatoes
- 30g chopped fresh cilantro
- 50ml canned coconut milk
- 230ml water
- Salt and pepper to taste
Instructions:
- First rinse the rice well under running water and cook the rice with 130ml of water, pinch of salt and in medium low heat for approximately 15minutes. Once done keep and set aside
- Season the chicken pieces with sea salt and freshly ground black pepper. Heat oil in a large, heavy pot over medium heat, add the chicken in batches and lightly brown. Remove with a slotted spoon to a plate and continue cooking all the chicken in the same manner.
- Add the onion, garlic and ginger to the pot and cook, stirring until softened, about 5 minutes. Add the carrots, and remaining vegetables. Cook another few minutes.
- Add the chicken and any accumulated juices on the plate back in the pot. Add the curry powder, spices and salt and cook, stirring, 1 minute. Add the s diced tomatoes along with 100ml water and chopped cilantro and bring to a simmer. Cover the pot and simmer gently, stirring occasionally until the chicken is cooked through, about 20 minutes.
- Add the coconut milk, and simmer gently uncovered, stirring until sauce is thickened, about 5-10 minutes. Stir in spinach leaves and stir until wilted. Serve on rice.
Nutrition Facts:
- Calories: 735.9 Cal
- Protein: 48.7g
- Carbs: 89.2g
- Fat: 20.9g
