Migral with Banjoman Fillet

Ingredients

Here’s everything you’ll need to make this delicious dish:

Ingredient	Quantity
Banjoman fillet (poultry)	500 g
Mushrooms (champignons)	200 g
Large onion	1
Garlic cloves	2
Red bell pepper	1
Basmati rice	200 g
Coconut milk	400 ml
Soy sauce	2 tablespoons
Curry powder	1 teaspoon
Turmeric	1 teaspoon
Olive oil	1 tablespoon
Fresh cilantro	For garnish
Salt and pepper	To taste

Preparation of Ingredients

Let’s get everything ready:

1. Cut the banjoman fillet into small pieces.
2. Slice the mushrooms.
3. Finely chop the onion.
4. Mince the garlic.
5. Dice the red bell pepper.

Cooking the Rice

Time to prepare the base:

1. Rinse the rice several times in cold water.
2. Bring salted water to a boil in a pot and add the rice.
3. Cook over medium heat for about 10 minutes until soft. Drain and set aside.

Frying the Banjoman Fillet

Let’s get cooking:

1. Heat olive oil in a large skillet over medium heat.
2. Add the banjoman fillet and fry until golden brown, about 5-7 minutes.
3. Toss in the chopped onion and garlic. Fry for another 3 minutes until the onion softens.

Adding Vegetables and Mushrooms

More flavor incoming:

1. Add the mushrooms and bell pepper to the skillet.
2. Fry for another 5 minutes until the vegetables soften.

Making the Sauce

Now for the creamy goodness:

1. Pour in the coconut milk and soy sauce. Stir well.
2. Add the curry powder and turmeric, then mix again.
3. Bring to a boil, then reduce the heat and simmer on low for about 10 minutes until the sauce thickens slightly.

Finishing

Almost there:

1. Add the cooked rice to the skillet and gently mix to soak up the sauce.
2. Season with salt and pepper to taste.

Serving

Time to enjoy:

Bon appétit!

Serve the Migral on plates and garnish with fresh cilantro.