Spicy rice with poultry

Ingredients for 4 servings:

• 2 chicken breast fillets without skin
• 1 onion(s)
• 1 clove(s) garlic
• 2 chili peppers, red
• 1 bell pepper(s), green
• 3 tbsp oil (peanut oil)
• 1 tbsp spice mix (garam masala)
• ½ tsp turmeric
• ½ tsp coriander, ground
• 225 g basmati
• 1 tbsp tomato puree
• 750 ml chicken broth
• ½ lemon(s), the juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the meat, chop the onion and garlic. Deseed and finely dice the chilies. Chop the bell pepper. Heat the oil in a wok. Sauté the onion for 5 minutes until softened. Add the garlic, chilies, and spices, and sauté for 1 minute. Add the meat and bell pepper. Stir-fry both over high heat until the chicken breast is browned. Then add the rice, tomato puree, and stock, and bring to a boil. Reduce the heat. Simmer uncovered for about 20 minutes, until the rice is grainy, the chicken is tender, and the liquid has been absorbed. Stir occasionally. Stir in the lemon juice and serve hot. Serve with a mango or mint chutney. Tea is recommended as a beverage.