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)
Curry – Rice Pan with Chicken and Vegetables
Curry – Rice Pan with Chicken and Vegetables

Instructions

  1. 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.
  2. 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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