This phenomenal recipe has arrived to revolutionize your evening meals. The chicken pieces are unbelievably moist served in a spicy curry sauce with coconut milk. Dish this recipe up with aromatic basmati rice that absorbs the flavor of the curry. Much quicker and easier to prepare than you'd think, you won't forget this flavorsome dish in a hurry!
Ingredients 2 Portions
- 200 gBasmati rice
- 300 gChicken fillets
- 2 tbsp.Sesame oil
- 1 Carrot
- 150 gBroccoli florets
- 125 mlVegetable stock, clear
- 125 mlCoconut milk
- 40 gCashews
- 100 gBean sprouts
- 1 tbsp.Turmeric, Ground
- 0.5 tsp.Chili Extra Hot Granules
- 0.5 tsp.Cumin, Ground
- 1 tsp.Ginger, Ground
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Black, Whole
Cook the basmati rice according to the instructions on the packaging.
Cut the chicken fillet into thin strips and season with sea salt and pepper from the mill.
Heat the sesame oil in a wok and sear the chicken strips.
Peel the carrots and use a potato peeler to cut them into wide strips. Briefly fry the strips of carrot and broccoli florets in the wok. Fry the ground turmeric, cumin and chili granules for 30 seconds over a high heat.
Pour in the vegetable stock and leave to reduce. Pour in the coconut milk. Add the ground ginger and simmer over a low heat for 10 minutes.
Toast some cashews in a dry pan and put to one side.
Then add the bean sprouts to the curry, fold in and season to taste with sea salt and pepper from the mill.
Pour into bowls, serve with rice and enjoy.