Indian Buddha Bowl with Cashews & Dried Apricots

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40 mins
SERVERS
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PREP TIME

40 min

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COOK TIME

min

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TOTAL TIME

40 mins

Ingredients

Method

  1. Heat the coconut oil in a large pot over medium-high heat.

  2. Stir in the rice, onion, garlic and cook for 3 minutes.

  3. Pour in the coconut milk, chicken stock, mixed ground spices, salt, dried apricots and cashews.

  4. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.

  5. Fry the sliced chicken breast in a pan with a pinch of black pepper.

  6. Finally, boil the fresh spinach leaves and drain.

  7. To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.

Ingredients

Method

  1. Heat the coconut oil in a large pot over medium-high heat.

  2. Stir in the rice, onion, garlic and cook for 3 minutes.

  3. Pour in the coconut milk, chicken stock, mixed ground spices, salt, dried apricots and cashews.

  4. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.

  5. Fry the sliced chicken breast in a pan with a pinch of black pepper.

  6. Finally, boil the fresh spinach leaves and drain.

  7. To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.

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