Coconut Curry Chicken with Rice

1. 1 Chicken breast filletpack 800 g ≈ $7.36 140 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 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. Rinse the rice in cold water until the water runs clear, cook the rice in a pot over low heat for about 12–15 minutes until tender, then remove from heat and let stand covered for 5 minutes.

2. Peel the onion⁴ and garlic⁵, finely dice the onion, finely chop or crush the garlic.

3. Heat a skillet over medium heat, sauté the onion⁴ and garlic⁵ for 3 minutes until translucent, add curry powder and tomato⁷ paste, warm for 1 minute, stirring.

4. Add the chicken¹ cubes, sauté over medium heat for 5 minutes until lightly browned and the color changes.

5. Pour in the coconut³ milk, salt to taste, simmer over low heat for 12 minutes until the sauce thickens, occasionally stir.

6. Serve immediately with rice, garnish with herbs if desired.

In short

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