In a saucepan cook the basmati rice with a dash of lemon, thyme and boiling water.
Split the lemon grass stalk, roughly chop the ginger and peel the garlic cloves. In a frying pan add the oil, lemon grass, garlic, seasoning, mustard seeds, chilli flakes, cloves, cumin and curry powder. After a few minutes add the coconut milk, double cream, 2 slices of lemon and 2 slices of lime.
Slice the chicken breast. Then in a separate pan saute the chicken in a little oil with the cumin, a sprig of thyme and then add the chopped mushrooms, pineapple chunks and chopped banana and mint and cook for a further minute.
Serve the chicken curry with the basmati rice and finish with a drizzle of double cream.
Nutritional analysis per serving (1 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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