John Myers
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Chicken Breast Fillet Curry with Vegetable-egg-rice
The perfect chicken breast fillet curry with vegetable-egg-rice recipe with a picture and simple step-by-step instructions.
Chicken breast fillet curry:
- 500 g Chicken breast fillet (frozen)
- 500 g Onions
- 4 Garlic cloves
- 50 g Ginger
- 100 g Carrot blossoms
- 1 tsp Salt
- 10 tbsp Peanut oil
- 1 liter Chicken broth (4 teaspoons instant)
- 2 tbsp Mild curry *)
Vegetable-egg-rice:
- 400 g Rice
- 1 tsp Salt
- 1 Green bell pepper (approx. 100 g)
- 1 Onion (approx. 100 g)
- 1 Red onion (approx. 100 g)
- 2 Carrots (approx. 100 g)
- 100 g Peas (frozen)
- 2 Eggs
- 2 tbsp Cream
- 1 pinch Salt
- 1 tbsp Oil
Chicken breast fillet curry:
- Let the chicken breast fillet thaw, wash and dice (approx. 2 cm). Peel and roughly dice the onions. Peel and dice the garlic. Peel and finely dice the ginger. Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 – 4 mm thick) with the knife. Heat the peanut oil (10 tbsp) in a saucepan and stir-fry the onion cubes, garlic cubes and ginger cubes in it. Add the chicken breast fillet cubes and fry with them. Deglaze / pour on the chicken broth (1 liter / 4 teaspoons instant) and add the carrot blossoms. Season with salt (1 teaspoon) and curry (2 tbsp) and cook / simmer without a lid for about 30 minutes at medium temperature.
Vegetable-egg-rice:
- Cook the rice (see recipe Cooking Rice: Cooking Rice *) in salted water (1 teaspoon) and let it evaporate / let cool down a little. Clean, wash and finely dice the peppers. Peel the onions and finely dice them. Peel the carrots with the peeler and dice finely. Whisk the eggs with salt (1 pinch) and cream (2 tbsp) and bake in a pan with oil (1 tbsp), allow to cool a little and cut into small pieces. Briefly sauté the onion cubes in the pan (egg pan). Mix / mix all ingredients (diced paprika, diced onions, diced carrots, peas and pieces of egg) into the rice.
Mild curry:
- Consists of: coriander, turmeric, mustard, chillies, ginger, cumin and fenugreek (Product of India)
Serve:
- Serve the chicken breast fillet curry with vegetable-egg-rice. You can also warm up well again.
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