John Myers
Caribbean Chicken with Curry Cream
The perfect caribbean chicken with curry cream recipe with a picture and simple step-by-step instructions.
- 4 piece Chicken breast fillets
- 20 g Ginger
- 1 teaspoon Chopped garlic
- 3 tablespoon Honey liquid
- 2 tablespoon Soy sauce
- 3 tablespoon Mild curry powder
- 200 g Carrot red
- 6 piece Spring onion
- 2 tablespoon Oil
- 360 g Cream
- 750 g Rice
- 100 Milliliters White wine
- 400 Milliliters Chicken broth
- 1 piece Shallot
- 1 tablespoon Butter
- Salt
- Pepper from the grinder
- Cut the chicken breast into approx. 2 cm cubes. Roughly chop the ginger and garlic and finely mash them in a mortar. Mix with the honey, curry and soy sauce. Add the spice paste to the meat, mix thoroughly and let it steep.
- Sauté the finely chopped shallots in the butter. Add the rice and sauté briefly. Deglaze with the white wine and let it boil down briefly. Add the chicken stock and simmer with the lid closed for about 20 minutes until the water is soaked up.
- Cut the carrots into thin slices, clean the spring onions, cut into rings.
- Fry the chicken in a pan in hot oil for about 5 minutes. Add the carrots and half of the spring onions, fry briefly, add the cream and simmer for about 5 minutes.
- Season with salt, sprinkle with the remaining spring onions and serve on rice.
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