Glazed carrots and chicken with black cardamom and garam masala with spicy coconut-lime rice

Ingredients for 2 servings:

• 250 g chicken breast fillet(s)
• 320 g carrot(s)
• 4 spring onions
• 350 ml chicken broth
• 40 g butter
• 3 cardamom pods, black
• 3 allspice berries
• 2 bay leaves
• ¼ tsp garam masala
• 2 g cornstarch
• 1 tsp Clarified butter or ghee
• e.g. salt and pepper
• e.g. lime juice
• 160 g jasmine rice
• 160 ml coconut milk
• 160 ml water
• 1 organic lime(s), zest
• ¼ tsp chili flakes
• ¼ tsp salt
• e.g. lime juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Cut the meat into strips or bite-sized pieces. Peel the carrots and cut into slightly thicker sticks. Wash the spring onions and cut into rings, leaving the white parts thicker and the green parts thinner. Separate the green rings. Crush the cardamom pods in a mortar and pestle, then remove the seeds and press them down. Place the pods and seeds in a spiced egg along with the allspice berries. For the rice, rinse the lime in hot water and grate the zest into a saucepan. Add the coconut milk, water, chili flakes, and salt, bring to a boil, and add the rice. Cover and simmer for about 10 minutes over low heat. Then let it simmer for another 10-15 minutes, uncovered, off the heat. Fluff with a fork and finish with lime juice. Meanwhile, melt the butter in a saucepan and sauté the carrot sticks for about 4 minutes over high heat. Pour in the chicken stock, add the spiced egg, and bay leaves. Size the pot so that the carrots are just covered with broth. Bring everything to a boil and cook with the lid on over medium heat for about 15-18 minutes. Towards the end of the cooking time, sear the meat in a pan with hot clarified butter for about 2 minutes. Reduce the heat, add the white parts of the spring onions, and fry for another 2 minutes. Remove the spiced egg and bay leaves from the carrot pot, then strain the carrots and broth through a sieve. Collect the broth and return it to the pot. Add the garam masala and the starch dissolved in water, bring to a boil, and simmer until the sauce thickens. Add the carrots. Add the meat and onions, stirring in the green rings of the spring onions. Season to taste with black pepper, salt if desired, and lime juice. Serve the rice with the meat and vegetable pot.