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.
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,
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.
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.