John Myers
Chicken Breast Fillet Curry Rice Stew
The perfect chicken breast fillet curry rice stew recipe with a picture and simple step-by-step instructions.
- 1 Pack of chicken breast fillet 500 g / TK
- 250 g Carrots
- 250 g Leek
- 250 g Kohlrabi
- 125 g Thai fragrant rice
- 0,5 Red chilli pepper
- 2 Garlic cloves
- 1 tbsp Finely diced ginger
- 1250 ml Chicken broth (5 teaspoons instant)
- 1 tsp Mild curry powder
- 1 tsp Salt
- 1 tsp Ground coriander
- 2 tbsp 1 –2 tbsp Petersilie TK
- 1 Strong pinch of salt
- 1 Strong pinch of salt
- Rolls or baguettes
- Let the chicken breast fillets thaw a little and cut into fine strips. 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. 4 – 5 mm thick) with the knife. Clean and wash the leek and cut into rings. Peel the kohlrabi, cut into slices and then into small diamonds. Clean, wash and finely dice the chilli pepper. Peel and finely dice the garlic cloves. Peel and finely dice the ginger. Heat the chicken broth (25 liters) in a large saucepan, add the vegetables (carrot blossoms, leek rings, kohlrabi, chili pepper cubes, garlic clove cubes and ginger cubes) and the spices (curry powder, salt and ground coriander) and bring to the boil. Stir in the rice and let everything simmer / boil for about 15 minutes with the lid closed. Add the chicken strips and simmer / cook for a further 6–8 minutes. Fold in / stir in the parsley, season with salt (1 big pinch) and pepper (1 big pinch) and serve hot. It is served with rolls or baguettes.
Tip:
- Can also be frozen well.
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