Risotto with Chicken Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 onions)
- 2 cloves garlic)
- 1 spring onion (s)
- 250 g rice
- 400 g chicken breast
- 400 ml coconut milk
- 250 ml broth, granulated
- 3 teaspoons curry powder
- salt and pepper
- oil
- Canned vegetables, e.g. corn, peas, carrots
Print Recipe
Pin Recipe Instructions
- Peel the onion and cut into small cubes. Then cut the spring onion into fine rings. Also peel the garlic clove and cut into small cubes or press through a press. Wash the chicken breast fillet, pat dry and cut into small cubes or strips.
- Heat the oil in a large pan or saucepan and sweat the onions with the spring onions. Then add the chicken and fry with it. Finally add the vegetables, rice and garlic. Fry everything together.
- Deglaze with the broth and finally add the coconut milk. Mix well. Add the curry and season with salt and pepper. Now simmer on medium heat for 20 minutes and serve hot. You can of course also use fresh vegetables.
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