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Home Kokos kerrie kip met broccoli en jasmijnrijst

Recipes

I was in the mood for a dish with an oriental touch and suddenly remembered that I once made jasmine rice myself using a Jamie Oliver recipe. I experimented with cashews and tea bags and the result was amazingly delicious!

Recipe

Coconut curry chicken with broccoli and jasmine rice

A flavorful combination of tender chicken breast, fresh broccoli and creamy coconut milk, subtly perfumed with jasmine tea. Perfect served on a bed of brown rice with crunchy cashews.

Course	Main course
Kitchen	Thai
Servings	4

Preparation time

Preparation time	30 min
Total	30 min

Equipment

Saucepan
Frying pan

Ingredients

400 g chicken breast
500 g broccoli
1 can coconut milk
1 bag jasmine tea
150 g brown rice
2 tbsp curry powder
1 clove garlic
2 spring onions
coconut oil for frying
2 tsp five-spice powder
cashews to taste
salt & pepper

Coconut curry chicken with broccoli and jasmine rice

1. Cook the rice according to the instructions on the package. Make sure you measure the water so the rice cooks dry. Put the lid on the pan and add the jasmine tea bag to the water and rice. After 5 minutes remove the bag and continue cooking the rice until it’s done.

2. Cut the chicken breast into cubes and break the broccoli into florets. Finely slice the spring onions and the garlic. We'll use the same pan a few times without rinsing it in between: that lets the flavors meld nicely and it benefits the dish.

3. Heat olive oil in the wok and fry the broccoli for 5 minutes. Season with five-spice powder. Put the broccoli to one side in a bowl and heat some more oil in the pan: here you’ll sweat the onion and garlic. Add the curry powder (yes, you really need that much) until it forms a nice base. Fry the chicken in this until almost cooked through. Then add the coconut milk, warm it through and season with salt & pepper. Now add the broccoli and let everything simmer gently over low heat for about 10 minutes.

4. Serve the rice with the coconut-curry chicken and broccoli and scatter cashews over to taste. Enjoy!

Cooking mode Prevents your screen from going to sleep

Using jasmine tea when cooking the rice gives this dish a subtle floral note that pairs beautifully with the bold curry and creamy coconut milk. A small trick with a big effect!

The cashews add a lovely crunch to this dish. If you want to make it a bit more festive, briefly toast them in a dry frying pan before sprinkling them on. That brings out even more flavor from this simple ingredient.

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