4
People35
MinutesMedium
DifficultyIngredients
190 g Saclà Red Pesto
600 g chicken breast
1 onion
Fresh ginger root to taste
1 sprig of parsley
1 tbsp curry
300 ml coconut milk
250 g basmati rice
30 g almond flakes
3 tbsp extra virgin olive oil to taste
Salt to taste
Method
1 Bring to boil about 1and a half litre of water and cook the rice.
2 Meanwhile, cut the chicken breast into small pieces.
3 Finely chop the onion.
4 In a big pan brown the onion with 3 tbsp of extra virgin olive oil, add the curry and the grated ginger.
5 Add the chicken and brown it for some minutes.
6 Pour the coconut milk, add 4 tbsp of Saclà Red Pesto and cook on a low heat for approx.15 minutes while gently stirring. Add salt to taste.
7 In a non-stick pan toast the almond flakes for approx.1 minute.
8 Serve the chicken with the basmati rice and garnish with minced parsley and toasted almond flakes. Enjoy!
Method
1 Bring to boil about 1and a half litre of water and cook the rice.
2 Meanwhile, cut the chicken breast into small pieces.
3 Finely chop the onion.
4 In a big pan brown the onion with 3 tbsp of extra virgin olive oil, add the curry and the grated ginger.
5 Add the chicken and brown it for some minutes.
6 Pour the coconut milk, add 4 tbsp of Saclà Red Pesto and cook on a low heat for approx.15 minutes while gently stirring. Add salt to taste.
7 In a non-stick pan toast the almond flakes for approx.1 minute.
8 Serve the chicken with the basmati rice and garnish with minced parsley and toasted almond flakes. Enjoy!
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