Curry Rice Stew with Chicken Breast Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks, small
- 2 carrot (s)
- 500 g chicken breast fillet (s)
- 1.2 liters chicken broth
- 150 g rice
- curry powder
- Cardamom powder
- salt
- Coriander powder
For the dip:
- 150 g sour cream
- Ginger powder
- salt
Print Recipe
Pin Recipe Instructions
- Clean and wash the vegetables. Cut the leek into fine rings and dice the carrots. Wash the chicken breast fillet, pat dry and then cut into fine strips.
- Bring the broth to the boil and add the vegetables with the rice. Cover and cook for approx. 15 to 20 minutes. Add the chicken breast fillet about 5 minutes before the end of the cooking time and cook at the same time. Season to taste with the spices.
- Season the sour cream with ginger and salt and serve as a dip for the stew.
- You can garnish with mint if you like.
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