Number of people
- 350 g AIA Keb’s 100% chicken kebab
- 280 g cooked basmati rice
- 4 medium tomatoes
- ½ red pepper
- 1 courgette
- 1 carrot
- 1/2 onion
- 250 g fresh cream
- 30 g almonds
- 1 tbsp. curry
- Seed oil
- Fresh thyme
Cut the pepper, carrot and courgette into cubes. Sautée the vegetables in a pan over a lively heat with the oil and a pinch of salt. Add two tbsp. of water, cover and cook for 5 minutes. Add the basmati rice and keep warm.
Chop the onion and brown it with the oil and the almonds, add the curry, the cream and ½ a glass of water. Cook for 15 minutes, blend and season to taste.
Grill the tomatoes, cut in half.
Shape the rice into rounds with the help of a pastry cutter.
Place it on top of the meat, and garnish with the tomatoes and the curry sauce. Sprinkle with fresh thyme.