Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 packs cream cheese, e.g. Philadelphia
• 200 ml chicken broth
• 1 clove garlic
• 1 onion (s)
• curry powder or garam masala, if available
• chilli flakes
• Salt and pepper
• 2 tablespoon olive oil
• 1 bunch carrot (s)
• sesame
• 1 pinch (s) sugar
• 400 g basmati rice

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Instructions

1. Preheat the oven to 180 ° C fan oven.
2. Cut the chicken breast fillets into bite-sized pieces and place in a baking dish.
3. Finely chop onions and garlic and sauté in olive oil in a pan. Add chilli flakes to taste. When the onions are translucent, add the curry powder and / or garam masala and sauté briefly. Deglaze with approx. 100 ml chicken stock and simmer briefly. Add the cream cheese and, if you like, add the stock and let it simmer. The sauce shouldn`t get too runny. Season to taste with salt, pepper and sugar. Add some curry and / or garam masala to taste. Pour the sauce over the chicken.
4. Braise in the preheated oven for about 30 minutes on the middle rack.
5. In the meantime, cook the rice according to the instructions on the packet.
6. Meanwhile, peel the carrots and cut into about 0.5 cm. cut thick strips. Mix these in a bowl with olive oil, a little sesame seeds, salt and a pinch of sugar.
7. Spread on a baking sheet and bake in the oven for about 10-15 minutes. Sprinkle with sesame seeds again at the end.