Chicken Breast on Curry Rice

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5 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 158 kcal


  • 1 Onion
  • 2 teaspoon Curry
  • 2 tablespoon Oil
  • 100 g Rice
  • 0,25 liter Water
  • 1 tablespoon Homemade vegetable paste (or broth)
  • Freshly grated ginger to taste
  • 200 g Chicken breast (in curry marinade)
  • Oil
  • Orange slices for garnish
  • Cress to garnish


  • Sauté the peeled and diced onion with the curry powder in oil. Add the rice and sauté briefly. Top up with water. I added my homemade vegetable paste and freshly grated ginger. Instead of the vegetable paste, broth can also be used. Let everything boil once and cook with the lid closed on a low flame for 20 minutes.
  • In the meantime, season the chicken and fry it in a pan with a little oil. I still had marinated chicken to grill.
  • Serve the curry rice with the chicken breast. Garnish with a few orange slices and pour freshly cut cress on top.


Serving: 100gCalories: 158kcalCarbohydrates: 3.1gProtein: 0.6gFat: 16.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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