Carrot and orange pilaf with crispy garam masala chicken and coriander

Ingredients for 2 servings:

• 150 g rice
• 300 g carrot(s)
• 1 large orange(s)
• 2 m.-large onion(s), red
• 3 garlic cloves
• 2 small peppers, green, medium hot
• 400 ml vegetable stock
• 400 ml coconut milk
• 40 ml vegetable oil
• 1 tbsp garam masala
• 2 tbsp lime juice
• n. B. Salt
• 220 g chicken breast fillet(s)
• 1 tbsp, sautéed garam masala
• 2 tsp, leveled cornstarch
• ½ tsp sugar
• n. B. Salt
• 2 tsp sesame oil for frying
• ½ bunch coriander leaves
• 2 tbsp sesame seeds, roasted

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours

Wash the meat, cut into bite-sized pieces, and place in a bowl. Sprinkle the pieces with garam masala and sugar, massage in well, and refrigerate. For the pilaf: Peel the carrots and coarsely grate or thinly slice. Peel the onions and slice into strips. Peel and chop the garlic. Cut the stem off the chili pepper, then cut the pod lengthwise with a knife and open it. Remove the seeds, wash the chili pepper, and slice into thin rings. Peel the orange, remove the white pith, and fillet it. Roughly chop the individual fillets, reserving the juice. Heat the vegetable oil in a tall, not too wide saucepan and sauté the carrots and garlic over medium heat for 3-4 minutes. Add about half of the vegetable stock with the orange segments, reserved juice, and garam masala, and simmer with the lid on over medium heat for about 10 minutes until tender. Remove the pot from the heat and purée the mixture with a hand blender until smooth. Add the remaining vegetable stock and coconut milk to the purée and bring to a boil. Sprinkle in the rice and simmer over medium heat for about 10 minutes. Then add the onion strips and peppers and simmer for another 10 minutes, stirring, until the rice is tender and smooth. Season the rice with lime juice and salt. In the meantime, remove the marinated meat from the refrigerator and mix it with the cornstarch. Heat the sesame oil in a pan and fry the meat for a few minutes until crispy. Serve the pilaf, add the meat, and drizzle with the remaining sesame oil from the pan. Scatter coriander leaves over the mixture to taste and garnish with the toasted sesame seeds. Note: Vegans can omit the meat, as the carrot and orange pilaf itself is completely vegan. If you don’t like fresh cilantro, use fresh parsley instead and perhaps season the vegetables with a little more lime juice to replace the citrus flavors of the cilantro.