Chicken Rice

For the chicken rice, first trim the chicken breasts and cut into cubes of about 2 1/2 cm. Finely chop the ginger. Defrost the peas. Wash and finely chop the coriander. Grate the zest of the lime and squeeze out the juice. Roast the cashews without fat in a pan until they are fragrant. Then chop finely.

In a large saucepan, sauté the chicken cubes in the oil. Season with salt and pepper. Then lift out and set aside.

In the same pot, stir-fry the ginger and curry until fragrant. Pour in the chicken stock. Add the raisins, lime juice and zest, and the rice. Salt well. Add the chicken and bring to a boil. Turn down the temperature, put the lid on and cook the whole thing for about 20 minutes.

Then turn off the heat, stir in the peas and let it simmer for another 10 minutes. Finally, stir the cashews and cilantro into the chicken rice.

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