Chicken curry with coconut milk, spinach and basmati rice

Ingredients

For 1 serving

• Chicken breast160 g
• Coconut milk60 ml
• Spinach100 g
• Curry powder1 teaspoon
• Ginger5 g
• Basmati rice50 g
• Peanut oil1 teaspoon
• Cilantroto taste
• Saltto taste

Contains: nuts

Method

1. Rinse the basmati rice and cook it in plenty of boiling salted water for 10–12 minutes, until tender but separate; drain.
2. Meanwhile cut the chicken breast into cubes of about 2 cm; peel and grate the ginger; wash the spinach.
3. Heat the oil in a frying pan over medium-high heat and brown the chicken for 4–5 minutes, until golden; add the ginger and curry powder and stir for 30 seconds, until fragrant.
4. Pour in the coconut milk, salt and cook over low heat for 5 minutes, until the sauce thickens and the chicken is cooked through.
5. Add the spinach and stir for 1–2 minutes, until it wilts into the sauce.
6. Serve the curry over the basmati rice and finish with fresh coriander leaves.