Rice with Nuts and Chicken in Curry Sauce:
Ingredients:
2 cups Basmati rice
4 cups water
1/2 cup shelled walnuts
1/2 cup shelled almonds
1/2 cup shelled cashews
4 chicken breasts, cut into small pieces
1 large onion, chopped
2 tbsp butter
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp cinnamon
1/2 tsp ground ginger
2 tbsp curry powder
1/2 cup coconut milk
1/2 cup heavy cream
Directions:
Rinse the rice well and soak it in water for 30 minutes.
Preheat the oven to 180°C (350°F).
Place the nuts (walnuts, almonds, and cashews) on a baking sheet and roast in the oven for 10-15 minutes until they are lightly browned.
Heat the butter and oil in a large pot over medium heat. Add the onion and sauté until it becomes translucent.
Add the chicken and cook until it becomes browned.
Add all the spices (salt, black pepper, turmeric, cumin, red pepper flakes, cinnamon, and ground ginger) and stir until the chicken is coated with the spices.
Add the curry powder and stir well.
Add the coconut milk and stir until everything is combined.
Cover the pot and let it simmer for 10-15 minutes or until the chicken is fully cooked.
In a separate pot, bring the water to a boil and add the soaked rice. Cook for 15-20 minutes until the rice is fully cooked.
Add the heavy cream to the chicken and stir until everything is combined.
Serve the chicken curry over the cooked rice and top with the roasted nuts. Enjoy!