Ingredients:
600 ml chicken broth
175 g rice
6 tomatoes
2 tbsp fresh chopped cilantro
1 tbsp oil
1 tbsp curry paste
1 tsp ground cilantro
1 tsp ground cumin
1 onion chopped large
Salt and pepper
Preparing:
Cut 4 tomatoes in half, remove the heart and reserve.
Cut the remaining tomatoes into large pieces, mix with the chopped cilantro and reserve.
Fry for 3 minutes onion in oil and add the tomato halves, curry paste, coriander, cumin, salt and pepper.
Add rice, fry for 3 minutes and add chicken broth.
Cook over low heat until rice is ready.
Remove from heat and mix with chopped tomatoes.
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