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
Print Recipe
Pin Recipe Instructions
- 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.
- 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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