Chicken Pistachio Curry with Coconut Milk and Brown Rice

A creamy and nutty curry with tender chicken, green pistachios, and a hint of coconut milk. Served with brown rice for an exotic and healthy dinner.

• 25 minutes
• 1 serving
• Main course

• gluten-free
• omnivore
• antioxidant
• blood-sugar balancing
• energy

Ingredients

• 200 g Chicken meat ((breast))
• 30 g Pistachios
• 200 g Coconut milk
• 80 g Brown rice ((uncooked))
• 50 g Onion
• 3 g Garlic
• 1 piece Ginger (cm)
• 5 g Curry powder
• 5 g Olive oil (Extra Virgin)
• 3 g Coriander

Instructions

1. Cook brown rice according to package instructions.
2. Heat olive oil in a pan. Brown the chicken cubes on all sides. Remove from the pan and set aside.
3. Add onion, garlic, and ginger to the pan and sauté for 1 minute.
4. Sprinkle in curry powder and briefly roast it.
5. Add coconut milk and 50 ml of water. Bring to a boil and then add the chicken back in. Stir in chopped pistachios.
6. Let simmer over medium heat for about 10 minutes until the curry thickens slightly.
7. Season with salt and pepper. Garnish with fresh coriander and serve hot with brown rice.

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