Chicken curry, sweet potato, broccoli

Ingredients

• 500 g chicken fillets
• 1 sweet potato (500 g)
• 1 small broccoli
• 30g curry paste
• 40 cl of cooking coconut milk
• 200g basmati rice
• 100g cashew nuts

• fine salt

Preparation

1. Take the chicken out of the refrigerator and salt it.

2. Fill 1/4 of the steamer tank with water and bring to the boil.

3. Peel the sweet potato, cut it into cubes and cook it for 10 minutes on the steamer sieve.

4. Add the tops of the broccoli cut into small pieces for 3 minutes of cooking, then the chicken cut into small pieces for another 3 minutes of cooking.

5. Dissolve the curry paste in the coconut milk with 1 tbsp. level teaspoon of salt, in a deep dish that can fit in the steamer.

6. Remove the broccoli from the basket, set aside and pour the remaining contents of the sieve into the dish. Mix and return to simmer for 10 minutes on the sieve.

7. Rinse and drain the rice. Transfer it to a small saucepan, cover with water to a height of 1 or 2 cm above the rice. Bring to the boil, add salt, mix and cover. Cook for 10 minutes.

8. Divide the rice among 4 bowls. Top with curry and cover with broccoli. Sprinkle with coarsely chopped cashews and serve.