TASTErias Chicken Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large red pepper (s)
- 2 carrot (s)
- 200 g mushrooms
- 3 tablespoon curry paste, yellow
- 1 teaspoon, heaped curry powder
- 2 cloves garlic)
- 1 onion (s)
- 250 g brown rice
- 1 can pineapple, or half a fresh pineapple
- some pineapple juice
- some oil, neutral, for frying
- 200 ml cream, or coconut milk
- 200 ml milk
- 500 g chicken breast
Print Recipe
Pin Recipe Instructions
- Cook rice according to the instructions on the packet. Finely dice the onion and garlic. Clean and slice the mushrooms and cut the peppers into 2 cm long sticks. Peel the carrots and use a peeler to peel strips 3-4 cm long. Roughly dice the chicken breast.
- Lightly fry the onion cubes in a little oil, then add the chicken breast cubes and fry briefly on all sides. Season with salt, pepper and a little curry. If the chicken is not quite cooked, remove it from the pan. Now fry the carrot strips in the same pan, then add the peppers, pineapple and mushrooms. Season with salt, pepper and a little pineapple juice. After approx. 4 minutes, pour in the cream and milk, bring to the boil at the highest level and reduce a little. Add curry paste and remaining curry. When the curry has a slightly creamy, yet liquid consistency, add the prepared chicken and cook for 2-3 minutes. Finally, season again with the spices and pineapple juice and serve with the rice.
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