• RECIPES

Recipe Directions

1. First we make our rice in a medium saucepan following the packaging instructions.

2. In a bowl, add the chicken with the turmeric, the ginger and 1 tablespoon from sesame oil. Let the chicken with the spices for a while, mixing. 

3. Heat a cast iron pan 28 cm. Add the chicken and fry for 2-3 minutes, stirring. Add the remaining 2 tablespoons oil and put the onion, the garlic, the ginger and the chili flakes in the pan. Cook for 2-3 minutes, stirring.

4. Add water, broth and cook over high heat. Add the coconut milk, the lime juice, salt and pepper. Stir and let the mixture boil. Lower the heat and simmer for 20 minutes or until the chicken is cooked well. If the sauce is too runny, take the chicken pieces out of the pan and turn up the heat. Put the chicken back in the pan. Add the spinach.

5. Serve the chicken with its sauce in a bowl over the rice. Finish with fresh coriander leaves.