Chicken breast fillet on basmati rice with peanut butter sauce

Ingredients for 2 servings:

• 175 ml coconut milk
• 2 tsp broth, instant
• ½ cup water
• 2 tbsp peanut butter
• 2 tsp fish sauce
• some sambal oelek
• 400 g chicken breast fillet(s)
• 1 cup basmati
• 1 tbsp vegetable broth, instant
• 1 tbsp curry powder
• 2 cups water

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick and easy, but super delicious, doesn’t taste too much like peanut butter

Cook the rice with the 2 cups of water, the tablespoon of broth, and the curry powder. Heat a little oil in a pan and fry the chicken breast fillets until golden brown. Meanwhile, heat the coconut milk in a saucepan, add half a cup of water and the teaspoon of broth, and bring to a boil. Over medium heat, add the peanut butter and whisk until the sauce is creamy. Stir in the fish sauce and season with sambal oelek. Arrange the rice nest on a plate, place the chicken breast fillet in it, and drizzle with the peanut butter sauce. Tip: You can also sprinkle some previously toasted peanuts on top.