Coconut curry chicken with broccoli and jasmine rice

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

Instructions

1. 1

   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. 2

   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!