Summary

Ingredients

• 3 chicken breast fillet (s)
• 3 spring onion (s)
• 5 tablespoon soy sauce
• 2 cloves garlic)
• 1 chilli pepper (s)
• 2 teaspoons forest honey
• 150 ml chicken broth, clear
• 2 tablespoon sesame seeds
• 3 tablespoon sesame oil
• 5 g cornstarch
• 50 ml water, cold

For the rice:

• 150 g basmati rice
• 350 ml water
• 2 teaspoons salt
• 1 onion (s)
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 1 tablespoon butter
• 3 stalks coriander green

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Instructions

1. Remove the seeds from the chilli and chop like the garlic. Mix together with the soy sauce and honey in a deep plate. Cut the chicken breast fillets into bite-sized pieces and add to the marinade. Cover and place in the refrigerator.
2. Toast the sesame seeds in a pan without oil until golden brown. Wash the spring onions and cut into rings. Set aside the spring onions and sesame seeds for now.
3. Peel an onion, cut into half rings and fry in a small saucepan over medium heat together with the butter until translucent. Now add rice, curry and turmeric and sweat for 5 minutes. Add water and salt, bring to the boil, switch to low temperature and leave to swell closed for approx. 20 minutes.
4. Meanwhile, put the sesame oil in a pan, remove the meat from the marinade and sear it. Do not pour away the leftover marinade, but keep it and use it to season the sauce again later.
5. After the meat has been seared, deglaze with the broth and simmer for 5 minutes. Add the spring onions and sesame seeds. Mix the cornstarch with cold water, pour in and stir in.
6. When the rice is ready, pluck the coriander leaves from the stalks, chop them into small pieces and add to the rice, then arrange and serve.