Curry – Risotto with Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onion (s), small, chopped
- 2 spring onions, chopped
- 1 carrot (s), cut into thin sticks
- 250 g rice
- 0.5 liter ½ vegetable stock
- 2 tablespoon curry powder, hot
- 400 g chicken (e.. le)
- 2 slices pineapple
- Ground caraway
- Coriander, ground
- 6 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Roast the diced onion and carrot sticks in oil. Add the rice and when it is translucent and shiny, pour the vegetable stock over it. Reduce the whole thing and season well.
- Fry the chicken until crispy, briefly add the pineapple and fry too.
- Finally mix everything well and serve with a green salad, for example!
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