Chicken Curry Quick and Tasty
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g chicken breast
- 2 glasses poultry stock
- 2 medium onion (s)
- 2 bunches broccoli
- 1 cup basmati rice, (large cup)
- 1 cup whipped cream, 200 g
- 1 tablespoon curry
- 1 tablespoon paprika powder
- some pepper
- 2 bay leaves (to taste)
- 1 can pineapple slice (s) (to taste)
- 1 tablespoon cornstarch dissolved in cold water or 2 flour to thicken
- some cinnamon (to taste)
Print Recipe
Pin Recipe Instructions
- Cut the chicken into bite-sized pieces. Roughly dice the onions.
- Sear the meat when it gets light, add onion pieces and sprinkle with paprika, curry, cinnamon and pepper (attention, the meat burns faster with the spices), fill up with the stock and cook for about 20 minutes over medium heat, all the way Finally add the pineapple slices cut into pieces; Thicken with cornstarch or flour to taste.
- Divide broccoli into florets and prepare al dente in the steamer or in water.
- Boil rice. To do this, cook the cup of rice with 2 - 3 cups of water in a saucepan and with the bay leaves until the water has almost boiled off, stir again at the end.
- With three hotplates, everything is finished at the same time!
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