Ginger Chicken Curry & Basmati Rice

Zubereitung

1. 1

   Prep ingredients

   Cut the chicken into bite-size pieces, finely dice the onion, mince the garlic, and grate the ginger; measure the remaining ingredients on a cutting board.
2. 2

   Cook the rice

   Rinse the rice, then cover it with 450 ml water in a medium saucepan; bring to a boil over high heat, cover, and simmer over low heat without stirring.

   17 Min.

   Tipp: Keep the lid closed so the rice cooks evenly.

3. 3

   Soften the aromatics

   Warm the ghee in a large deep skillet over medium heat; add the onion, garlic, and ginger and stir often for 4 minutes, then stir in the curry powder and tomato paste.

   6 Min.
4. 4

   Simmer the chicken

   Add the chicken and coconut milk to the skillet; stir to coat, bring to a gentle simmer over medium heat, then cook over medium-low heat, stirring occasionally.

   14 Min.

   Tipp: Keep the curry at a gentle simmer to prevent the coconut milk from splitting.

5. 5

   Wilt and serve

   Stir the spinach into the skillet over low heat for 2–3 minutes. Taste and adjust with salt and a few grinds of black pepper, then serve with the rice.

   3 Min.