Summary

Ingredients

• 320 g chicken breast fillet (s), (one fillet per person)
• 2 carrot (s)
• 1 zucchini
• 0.5 ½ aubergine (s)
• 3 onion (s), red
• 5 clove (s) garlic, (more or less, as desired)
• 120 g rice
• Curry powder
• Curry powder, Thai curry powder, red
• Paprika powder
• soy sauce
• salt
• Black pepper
• olive oil
• 1 shot white wine

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Instructions

1. Preparation: Preheat the oven to 150 degrees Celsius. Cook the rice according to the instructions. Cut the vegetables into bite-sized pieces or slices. Roughly dice the garlic. Preparation: Sear the chicken breast fillet in a very hot, non-stick pan for 2 minutes on both sides without oil, so that the middle remains pink, but the sides are already browned. Place in a deep plate and season well on both sides with soy sauce, curry and pepper. Depending on the thickness, about 15 minutes in the oven. While the fillets are resting in the oven, fry the onions and garlic with olive oil in the hot chicken pan. Then add zucchini, aubergine and finally carrots and fry everything for about 3 minutes over high heat. Possibly add a little olive oil. Plenty! Add the soy sauce, Thai curry, curry, paprika powder and pepper. Refine with a dash of white wine and season with salt. Add the finished rice to the pan and continue frying over high heat for about 12 minutes until the rice is seared. Serve with the chicken breast. Ideally, the chicken breast is completely white in the core, but the oven method keeps it tender as butter!