Chicken with tomato pesto, coconut milk and basmati rice

4

People

35

Minutes

Medium

Difficulty

Ingredients

190 g Saclà Tomato Pesto

600 g chicken breast

1 onion

Fresh ginger root to taste

1 sprig of parsley

1 tbsp curry

300 ml coconut milk

250 g basmati rice

30 g almond flakes

3 tbsp extra virgin olive oil to taste

Salt to taste

Method

1 Bring to boil about 1and a half litre of water and cook the rice.

2 Meanwhile, cut the chicken breast into small pieces.

3 Finely chop the onion.

4 In a big pan brown the onion with 3 tbsp of extra virgin olive oil, add the curry and the grated ginger.

5 Add the chicken and brown it for some minutes.

6 Pour the coconut milk, add 4 tbsp of Saclà Tomato Pesto and cook on a low heat for approx.15 minutes while gently stirring. Add salt to taste.

7 In a non-stick pan toast the almond flakes for approx.1 minute.

8 Serve the chicken with the basmati rice and garnish with minced parsley and toasted almond flakes. Enjoy!

Method

1 Bring to boil about 1and a half litre of water and cook the rice.

2 Meanwhile, cut the chicken breast into small pieces.

3 Finely chop the onion.

4 In a big pan brown the onion with 3 tbsp of extra virgin olive oil, add the curry and the grated ginger.

5 Add the chicken and brown it for some minutes.

6 Pour the coconut milk, add 4 tbsp of Saclà Tomato Pesto and cook on a low heat for approx.15 minutes while gently stirring. Add salt to taste.

7 In a non-stick pan toast the almond flakes for approx.1 minute.

8 Serve the chicken with the basmati rice and garnish with minced parsley and toasted almond flakes. Enjoy!

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