Chicken Breast Fillet in Curry Rice Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 chicken breast fillet (s)
- 1 leek
- 2 sachets rice
- Salt water
- 1 can corn, drained
- 1 onion (s)
- 400 ml cream
- salt and pepper
- garlic
- curry
- some ketchup (curry ketchup), possibly
Print Recipe
Pin Recipe Instructions
- First cook the rice in salted water as usual. Then cut the chicken breast fillet into small strips, season with salt and pepper and fry well with a pinch of garlic in a large pan (this is where everything will come together later).
- Then add the onions and sweat until translucent. Cut the leek into rings and fry it. In the meantime, the rice should be ready. Add the contents of the two bags to the pan and stir in. Add the corn and then the cream.
- Now season with salt and pepper and add the curry powder. How much of it is needed depends on your own taste. I use about two heaped teaspoons. And now simply season to taste until the desired curry note is achieved and serve.
- Little insider tip: A little shot of curry ketchup rounds it off!
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