This unusually looking combination of ginger and coconut might not sound very convincing at first glance but any doubts will surely disappear upon tasting this surprisingly quick and delicious dish.
Ingredients
- 1 pound chicken breast
- 3 +1 tablespoons olive oil
- 2 teaspoons curry powder
- 2 teaspoons ginger, grated
- 200 grams any rice
- 250 millilitres coconut cream
- pepper
- salt
Directions
- Heat a pot of salted water. Once it’s boiling, add rice. Cook until rice is done (about 10 minutes).
- Meanwhile, while rice is cooking, mix olive oil, curry powder, grated ginger, salt, and pepper in a medium sized bowl. Add chicken chopped to pieces into the mixture and stir it so that every piece is evenly coated. (You can let it sit for a few hours before cooking.)
- Heat a tablespoon of olive oil in a pan, then fry the chicken. Just as the chicken is about to be done, add coconut cream and cook for 5 minutes.
- After rice is done, drain it and serve it with the chicken.
- Pour the coconut ginger sauce from the pan on rice and chicken and you are ready to serve.
- Enjoy!
Tip: If you’d like to have more of the delicious, coconut ginger sauce with your rice, add 100 millilitres of coconut cream, 1 teaspoon of curry powder, and 1 teaspoon of grated ginger. In this way, the taste of the sauce won’t be diluted by the cream and the dish will retain its signature flavour.
