Indian Buddha Bowl With Cashews

Photo: Global Cashew Council

Ingredients

70 grams basmati rice

1 tablespoon coconut oil

200 milliliters coconut milk

200 milliliters chicken stock

1/2 onion, chopped

1/2 clove garlic, chopped

1/2 teaspoon mixed ground spices: ginger, cumin, turmeric, and chili

1 teaspoon salt

30 grams roasted cashews

3 dried apricots, chopped

130 grams chicken breast, sliced

black pepper

150 grams fresh spinach leaves

Method

Heat the coconut oil in a large pot over medium-high heat.

Stir in the rice, onion, garlic and cook for 3 minutes.

Pour in the coconut milk, chicken stock, mixed ground spices, salt, dried apricots, and cashews.

Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes until rice is tender.

Fry the sliced chicken breast in a pan with a pinch of black pepper.

Finally, boil the fresh spinach leaves and drain.

To serve, spoon the rice into the middle of a medium-sized bowl and place the boiled spinach on one side and the chicken slices on the other.

(Global Cashew Council)