in Recipes

Chicken coconut curry with rice

updated

Spread the love

Ingredients for 1 servings:

  • 1 handful of chicken, cooked leftovers, shredded or cut up
  • 1 small onion(s)
  • 1 tsp oil
  • 1 cube of vegetable stock or chicken stock
  • 1 can coconut milk
  • 1 tsp curry paste, red, spicy-hot
  • 3 tbsp rice, cooked leftovers
  • 1 pinch(s) curry powder
  • 1 pinch(s) sweet paprika powder

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Leftover food, easy and quick

First, halve the onion and slice it into half rings. Fry it in a little oil in a hot, high-fat pan until golden brown. Add the leftover chicken and fry briefly. Add the coconut milk and stock cube. Bring to a boil and stir until the stock is completely dissolved. Add the curry paste and the remaining spices and mix well. Add the rice and let it heat through, stirring occasionally. Once the rice is thoroughly soaked, turn off the heat and let it simmer for a while.

Facebook Comments

Written by John Myers

Professional Chef with 29 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.

Quiche with zucchini

Black nuts, with a twist