Summary

Ingredients

• 200 g rice, (lon rain rice)
• 500 g chicken breast fillet (s)
• salt and pepper
• 1 pinch (s) chili powder
• 2 tablespoon curry powder
• 2 onions)
• 2 cloves garlic)
• 2 teaspoons vegetable oil
• 1 pinch (s) turmeric
• 2 teaspoon garam masala
• 100 ml water
• 10 medium tomato (s)
• 500 g yourt, low-fat

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Instructions

1. Cook the rice in salted water according to the instructions on the packet. Cut the chicken breast into strips, rub with salt, pepper, chilli and ½ teaspoon curry powder and leave to stand in the refrigerator for about 2 hours.
2. Dice the onions and squeeze the garlic, sweat in oil together with the remaining curry powder, turmeric and garam masala and then deglaze everything with water. Add the chicken breast strips and cook over a moderate heat for about 5 minutes. Scald the tomatoes, peel, dice and mix in. Remove the saucepan from the heat and stir in the yogurt.
3. Arrange the chicken curry with the rice on plates.