Curry – Rice Pan with Chicken and Vegetables
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 chicken breasts
- 1 can corn kernels
- 1 eggplant (s)
- 2 tomato (s), peeled
- 3 bell peppers, red, yellow, green
- 1 tablespoon curry powder
- 3 bags rice (cooking bag)
- salt
- 1 onion (s)
- 0.5 ½ bottle Cremefine for cooking
- Water (salt water)
- some oil (rapeseed oil)
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water according to the instructions on the packet. In the meantime, the onion, peppers, peeled tomatoes and aubergines are diced. Then the meat is cut into strips and seasoned with salt and curry.
- Sweat the onion cubes in rapeseed oil, add the meat and roast with it. Add the vegetables and simmer for about 10 minutes. Finally add the cooked rice and refine with Cremefine.
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