Chicken coconut curry with basmati
Ready in 30 min1 serving
880kcal · per serving
Protein57.2 g
Carbs81.7 g
Fat33 g
Ingredients
- 200 g Chicken breast, raw
- 100 ml Coconut milk
- 250 g Basmati / jasmine rice, cooked
- 60 g Onion
- 15 g Tomato paste
- 50 g Baby spinach, raw
- 3 g Curry powder
- 3 g Fresh ginger
- 8 g Sunflower oil
Steps
- Cook the rice. Sauté the sliced onion and ginger in the oil for 3 min, then add the curry powder and diced chicken.
- Once the chicken is golden, add the coconut milk and tomato paste and simmer for 10 min.
- Stir in the spinach 1 min before the end and serve over the basmati rice.
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