May 18

Indian Buddha Bowl with Cashews & Dried Apricots

1 Serving

  • 70 g basmati rice
  • 1 tbsp. coconut oil
  • 200 ml coconut milk
  • 200 ml chicken stock
  • ½ onion, chopped
  • ½ clove garlic, chopped
  • ½ tsp. mixed ground spices: ginger, cumin, turmeric and chilli
  • 1 tsp. salt
  • 30 g roasted cashews
  • 3 dried apricots, chopped
  • 130 g chicken breast, sliced
  • black pepper
  • 150 g fresh spinach leaves

  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.