The Spice Club Chicken Curry with Rice

• 2 el boter of olijfolie
• 1 middelgrote ui, fijngehakt
• 6 tenen knoflook, fijngehakt
• 4 tl The Spice Club Chicken Curry Mix
• 1 el tomatenpuree
• 500 ml kippenbouillon
• 600 g kipfilet of kippendijen, in hapklare stukjes gesneden
• 150 ml zure room light (optioneel)
• ½ bosje verse koriander, grof gehakt (optioneel)
• 300 g jasmijnrijst

Cooking rice:

Cook the jasmine rice according to the instructions on the package. Drain and set aside.

Bake onion and garlic:

Heat the butter or olive oil in a large pan over medium heat. Add the chopped onion and bake until golden brown, about 5 minutes. Add the garlic and bake for 1 minute.

Add herbs and tomato puree:

Add the The Spice Club Chicken Curry Mix and tomato puree to the pan. Stir well and let everything bake for 2 minutes to release the flavors.

Add chicken and broth:

Add the chicken pieces and fry them brown all over. Then add the chicken broth and bring to the boil. Reduce the heat and let the curry simmer for 20-25 minutes until the chicken is cooked.

Add cream and coriander:

Stir the whipped cream (if you use it) through the curry and let it simmer for another 5 minutes. Add the fresh coriander for extra taste at the last minute.

Serve:

Serve the chicken curry with the jasmine rice. Garnish with extra coriander if necessary.