Ingredients 🌿
- 1 medium chopped onion
- 2 medium carrots cut into thin slices
- 2 tablespoons extra virgin olive oil
- 1 tablespoon The Spinch curry (or to taste)
- 400 ml coconut milk
- 500 g diced chicken breast
- 1 cup basmati rice
Preparation
Prepare the Rice:
Cook the rice according to the package instructions and set aside.
Brown the Chicken:
Season the chicken with a pinch of The Spinch curry.
Heat 1 tablespoon of olive oil in a large frying pan and brown the chicken cubes for 5 minutes.
Remove the chicken and set aside.
Sauté the Vegetables:
In the same pan, add another tablespoon of olive oil.
Sauté the onion until soft and translucent (about 3 minutes).
Add the carrots and sauté for another 5 minutes, until they start to soften.
Add The Spinch curry and stir well for 1 minute to release the aromas.
Make the Sauce:
Add the coconut milk and mix well.
Bring to a boil and add the chicken back in.
Cook over low heat for about 15 minutes, until the sauce thickens and the chicken is fully cooked.
Adjust Seasoning:
Taste and adjust the salt and curry if necessary.
Serve:
Serve the chicken curry with the basmati rice on the side or underneath.
💡 Extra Tip:
If you like a fresh touch, add chopped coriander at the end!
Enjoy your meal! 🍛✨
