Do not get me wrong: I am not remotely Indian, and never went to India. So the name Chicken Curry might be
partly usurped, for that I plead guilty. Now, if you are not a fundamentalist, you might want to have a look at the recipe: it is a easy and (rather) fast way to prepare and exotic and tasty meal of chicken 
Ingredients for 4 persons:
For the Curry:
- 4 chicken breast filet (make it five if they are small)
- 2 to 3 table spoon curry
- 2 onions
- Salt, pepper and even chili to taste
- 1 or 2 coriander stalks and leaves to taste
- 1 can of coconut milk
- Salt and pepper to taste
For the rice:
- Basmati rice for 4 (sorry I can’t give you the exact weight… I live in a big rice-eating family :p )
- One stick of cinnamon
- 4 cloves
- 2 dried cayenne chilis
- Salt
Preparation:
Peel, slice and fry the onion. Slice the chicken filets in small chunks. Once the onions are golden brown, add the curry and chicken and mix it together. Let the chicken fry a little until it is nicely white outside (or rather yellow because of the curry. But you got what i mean: the outside of the chicken must be cooked). Then add the coconut milk until it covers the chicken. Add salt, pepper, coriander and eventually chili. That’s is, reduce heat and let it simmer for 30 minutes!
On to the rice now: in a saucepan, let the cinnamon stick, the dessicated chilies and the clove infused in salty water which you will bring to the boil. Once boiling, transfer into another saucepan in which you will have the basmati rice for 4. Add water until it covers the rice at roughly 1.5 the size of rice (basically, if you have 1 cm in your pan, add 1,5 cm water 
) Cook until the rice absorbs all the infused water. If you find the rice not be cooked, add a little more infused water.
It is your choice to present the rice with or without the cloves and chilies in it. You can also place a few coriander leaves on top of the plate for decoration. A piece of advice: do the spicing to your own taste. Some people like it strong, some like it milder. Some like cloves, some don’t…
Serve with naan bread. And since this recipe is all about convenience, I use ready made naans Here you go: chicken curry in 30 minutes!
