John Myers
Curry Rice with Chicken and Peppers
The perfect curry rice with chicken and peppers recipe with a picture and simple step-by-step instructions.
- 800 g Chicken
- 2 piece Onions
- 1 piece Apple Breaburn
- 200 g Rice parboiled
- 0,5 piece Red peppers
- 0,5 piece Green peppers
- 2 tbsp Tomato paste concentrated three times
- 1 tbsp Curry
- 1 tbsp Oil
- 1 tsp Salt
- 6 piece Peppercorns
- Wash the chicken under cold water, pat dry and cut into four (grin). Put a liter of water with a teaspoon of salt and the peppercorns in a saucepan.
- Peel the onion and add quarters to the chicken. Cook everything for about 30 minutes. Remove the chicken and cut into bite-sized pieces.
- Peel and dice the second onion, core the apple and dice as well. Heat the oil in a pan and fry the onions with the apple until translucent. Add the curry and tomato paste.
- In the meantime, cook the rice and add to the onion / apple / curry / tomato paste mixture. Pour 1/2 liter of the sifted chicken broth and leave to cook away from the stove for 20 minutes.
- Halve and core the peppers, wash and cut into strips. Add to the rice and add the chopped chicken. Let cook for another 10 minutes.
- If you like olives, add stuffed, finely chopped olives at the end. Gives the whole thing a little more southern flair.
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