Curry Rice Pan

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 2 sachets rice
  • Salt water
  • 700 g chicken (breast fillet or schnitzel)
  • 450 g veetables (butter veetables, frozen)
  • Melt 2 tablespoon margarine
  • some salt and pepper
  • some paprika powder, noble sweet
  • 1 teaspoon curry powder
  • some oregano, dried
  • some parsley
  • 3 dashes Worcester sauce
Curry Rice Pan
Curry Rice Pan

Instructions

  1. Cook the rice in salted water according to the instructions on the packet. In the meantime, wash the meat, pat dry, cut into bite-sized pieces and fry in the margarine.
  2. Now add the butter vegetables. When the herb butter has melted, add the spices to taste. Drain the rice and add, season again if necessary.

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