Japanese Chicken with Rice

Not only delicious, but also healthy!

Ingredients:

25 g of almond flakes

1 teaspoon of cold-pressed rapeseed oil

2 boneless, skinless chicken breasts (about 300 g)

Lime slices

For the sauce:

2 teaspoons of cold-pressed rapeseed oil

1 medium onion, coarsely chopped

2 cloves of garlic, finely chopped

a thumb-sized piece of ginger, peeled and finely chopped

2 teaspoons curry spice mix

1 star anise

¼ teaspoon ground turmeric

1 tablespoon plain whole grain flour

For rice:

100 g of long-grain brown rice

2 onion leaves, finely chopped

For the salad:

1 medium carrot, chopped into long strips

⅓ cucumber, chopped into long strips

1 small red hot pepper, finely chopped

Juice of ½ lime

a small handful of mint leaves

a small handful of coriander leaves

Directions:

1. Heat the oven to 220 degrees. Cook brown rice in plenty of water (35 minutes or until tender).

2. Crush the almonds with a pestle or food processor and sprinkle them on the plate. Grease a small baking tray with a little oil. Coat the chicken on both sides with the remaining oil and season with spices. Then coat the chicken with nuts and place on a baking sheet. Bake for 20 minutes in the oven until browned. Coarsely chop.

3. In the meantime, prepare the sauce. Heat the oil in a medium non-stick pan and add the onion, garlic and ginger. Partially cover the pan and cook for about 8 minutes, stirring occasionally. After 2 minutes, remove the lid.

4. Stir in the curry spices, star anise, turmeric and ground black pepper. Stir fry for a few more seconds. Add the flour and mix well. Pour 400 ml of water into the pan in several stages, stirring constantly.

5. Cook the sauce for 10 minutes, stirring occasionally (if it starts splattering, cover with a lid). Remove the pan from the heat and blend the sauce with a blender until smooth. Season with spices (to taste).

6. When the rice is cooked and soft, add the scallions and cook for another 1 minute. Pour off the excess water and let it stand for a few minutes (while you prepare the salad). Mix chopped carrot and cucumber with hot pepper, lime juice and herbs.

7. Divide the sliced ​​chicken into two plates, pour over the sauce and serve with rice, salad and slices of lime.

Yield: 2 servings

Recipe: bbcgoodfood.com