Curry Rice with Chicken Breast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g chicken breast fillet (s)
- 1 tablespoon honey
- 3 tablespoon soy sauce
- 2 tablespoon curry powder
- 1 tablespoon tomato ketchup
- 1 teaspoon corn flour
- 1 bunch spring onion (s)
- 1 red pepper (s)
- 2 cloves garlic
- 1 chilli pepper (s), red
- 4 tablespoon oil (sesame oil)
- 500 g rice (cooked basmati rice)
Print Recipe
Pin Recipe Instructions
- Wash the chicken in cold water, pat dry and cut into fine strips. Mix honey, soy sauce, curry powder, ketchup and starch into a marinade and mix with the meat. Let it steep for about 15 minutes.
- Clean and wash the spring onions and cut into 1 to 2 cm long pieces. Clean, wash and cut the pepper into small cubes. Peel the garlic and chop in to fine slithers. Wash and core the chilli pepper and cut into very small strips. Heat the wok and pour in the oil. Fry the meat in it. Add onions and peppers, fry briefly. Stir in the garlic and chilli. Add the cold rice and fry for about 3 minutes. Finally add the rest of the curry powder and mix in well.
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