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. 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. 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.