Chicken Curry Strips with Rice

5 from 2 votes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 368 kcal


  • 1 Chicken breast fillet
  • 1 pinch Salt
  • 1 pinch Pepper from the grinder
  • 0,5 tsp Curry
  • 1 tsp Butter
  • 1 handful Rice
  • 1 tbsp Rapeseed oil
  • 1 tsp Curry
  • 1 tsp Salt
  • 1 tsp Vegetable broth powder
  • 100 ml Cream
  • 1 pinch Turmeric
  • 0,5 tsp Chili Sauce (Sambal Oelek)



  • Roast the rice in the rapeseed oil together with the curry. Pour water, salt and add the granulated broth and let everything cook for about 20 minutes until al dente. If necessary, add hot water.

chicken pan

  • Cut the chicken breast into bite-sized pieces, season with 0.5 teaspoons of curry, salt and pepper. Fry the pieces in the butter on all sides for about 2 minutes, then remove from the pan and simmer the toasted aromas with the cream. Season the sauce with salt, pepper and sambal oelek. A touch of turmeric gives a beautiful color,

Final sprint

  • Place the pieces of meat in the sauce and let stand for another 2 minutes. Drain the rice and serve with the meat and sauce. It's not for the slim hip, but so delicious.


Serving: 100gCalories: 368kcalCarbohydrates: 9.7gProtein: 3.6gFat: 35.5g
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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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