Ingredients: for 4 people
CHICKEN
- 8 chicken breasts
- 2 lemons
- 4 bunches of cherry tomatoes
- 50 g almonds
- 50 g cashews
- 50 g curry paste
- 50 g butter
RICE
- 300 g of rice
- 1 stalk of lemongrass
- 1 chilli pepper
- 1 kaffir leaf
- 5 sprigs of coriander
CURRY
- 4 dl coconut cream
- 50 g curry paste
- 2 stalks of lemongrass
- 3 kaffir leaves
- 1 red onion
- 3 cloves of garlic
- 4 tomatoes
- 1 dl chicken stock
- 1 teaspoon of smoked pepper flakes
CARROTS
- 8 carrots with leaves
- 100 g of fresh ginger
- 1 teaspoon of 5-spice mix
- 3 tablespoons of sesame oil
- 1 tablespoon of white sesame
- 2 dl vegetable stock
Preparation
CHICKEN
- Mix the chicken breast fillets with the curry madras and coarse salt
- Let it marinate for 30 minutes
- Melt the butter in the pan over medium heat
- Place the chicken breast fillets in it and let them cook with a lid (for about 15 to 20 minutes)
- Cut the lemons in half and place in the pan cut side down
- Then add the cherry tomatoes to the pan for 5 minutes
RICE
- Boil 600ml water together with the washed rice, lemongrass, kaffir leaf and chili pepper
- The time depends on the type of rice, the wild rice (see photo) is 18 minutes
CURRY
- Stew the finely chopped onion and garlic and add the curry paste, kaffir leaf, lemongrass
and tomatoes
- Stew these well
- Deglaze with the chicken stock and add the coconut cream
- Let this boil over a low heat for 20 minutes
CARROTS
- Heat the pan with the sesame oil
- Add the chopped ginger, the 5-spice mix and the white sesame
- Bake for 2 minutes and then add the cleaned carrots whole
- When the stock is nicely coloured, add the stock and let it reduce until the carrots are tender
Garnish
CHICKEN
- Coarsely chop the nuts and sprinkle them over the chicken
- The pan can be placed on the table in its entirety
RICE
- Finish with finely chopped cilantro
CURRY
- Finish with the smoked pepper flakes
CARROTS
- Finish with the remaining oil from the pan
