Chicken Curry with Rice

1. 1 Chicken breast filletpack 800 g ≈ $7.23 140 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Coconut milkpack 400 ml ≈ $2.20 100 ml
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Curry powder 4 g
7. 7 Tomato pastepack 140 g ≈ $1.00 10 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken¹ breast into 2cm cubes, finely chop the onion⁴, and mince the garlic⁵.

2. Sauté the onion⁴ and garlic⁵ in oil over medium heat for 3 minutes until translucent. Stir in the curry powder and tomato⁷ paste, cooking for 1 minute while stirring.

3. Add the chicken¹ and cook over medium heat for 5 minutes until the meat is white all over.

4. Pour in the coconut³ milk, season with salt, and simmer on low heat for 12 minutes until the sauce thickens and the chicken¹ is fully cooked (no pink juices).

5. Meanwhile, rinse the rice, cover with water in a 1:2 ratio with a pinch of salt, bring to a boil, then cook covered on low heat for 15 minutes. Let it sit covered for 5 minutes.

6. Serve the rice on a plate and top with the chicken¹ curry sauce.

In short

• In the planner this dish is cooked for two days: reheat on day two.