Chicken Curry

Method

1. Wash the basmati rice under cold water until the water runs clear, then place it in a pot with enough water to cover it. Bring to a boil, then cover and simmer until the water is fully absorbed and the rice is cooked.
2. Cut the chicken breasts into small cubes and place them in a bowl.
3. Season the chicken with salt, black pepper, curry powder, sweet paprika, cumin, and nutmeg. Add a splash of Worcestershire sauce if desired. Mix well and let marinate for 15 minutes.
4. When the rice is almost done, add the coriander stems (reserve the leaves) to the pot and mix. Continue cooking until the rice is completely dry and fluffy.
5. In a large pan, heat some olive oil over low heat and sauté the chopped white onion until translucent.
6. Add the marinated chicken to the pan along with 3 tablespoons of vegetable broth. Cook over medium-low heat, stirring occasionally.
7. When the chicken is half cooked, pour in the fresh cream and coconut milk. Stir and let the sauce simmer until it thickens to a creamy consistency. Adjust salt to taste.
8. Once the rice is ready, remove the coriander stems and fluff the rice. Stir in the chopped coriander leaves.
9. To serve, place a ring of rice in the center of a plate. Spoon the chicken curry into the center. Garnish with fresh parsley.