Name: Chicken curry
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 800 g Chicken Breast; 200 ml Coconut Milk; 1 un Onion; 3 dentes Garlic; 20 g Ginger; 2 c/ch Curry; 1 un Tomato; 30 ml Olive Oil; 340 g Long-grain rice; 1 molho Coriander; 2 c/ch Salt

Method

Bring 680 ml of water to the boil with half the salt. Add the long grain rice, cover and cook over low heat for 12 to 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
Cut the chicken breast into 3 cm cubes. Heat 20 ml of olive oil in a wide saucepan and brown the chicken in two batches, for about 6 minutes in total. Set aside.
Chop the onion, garlic and tomato and grate the ginger. Add to the pan with the remaining 10 ml of olive oil and soften over medium heat for 5 minutes. Add the curry powder and stir for 30 seconds.
Add the coconut milk, 150 ml of water and the remaining salt. Bring to a simmer, return the chicken and cook over low heat for 10 to 12 minutes until the largest cube reaches 74 °C in the centre.
Finish with chopped coriander and serve with the rice.