Curry – Chicken
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g chicken breast fillet (s)
- 1 bell pepper (s), yellow or red
- 1 leek
- 2 carrot (s)
- 1 onion (s)
- 0.5 liter ½ poultry broth or vegetable broth
- 125 ml cream
- Curry powder
- salt
- pepper
- Cayenne pepper
- 250 g basmati
- 40 g butter
Print Recipe
Pin Recipe Instructions
- Prepare rice according to the instructions on the packet.
- Clean, peel and cut the vegetables for the sauce. Heat a little butter in a saucepan or wok and sauté the vegetables in it. Sprinkle with plenty of curry powder (depending on your taste). After about 5 minutes, add the broth and bring to the boil. Then simmer for about 20 minutes.
- Cut the chicken breast into bite-sized pieces and season with salt, pepper and curry powder. Heat some butter in a pan and fry the meat in it.
- When the vegetables are cooked, stir in the cream and bring to the boil again (if the sauce is too thin for you, you can thicken it with a little flour and water). Then add the meat and season with cayenne pepper to taste.
- Arrange the rice on plates, spread the meat with the vegetables on top and serve immediately.
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