Chicken curry with basmati rice and sesame carrots

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 packs of cream cheese, e.g. Philadelphia
• 200 ml chicken broth
• 1 garlic clove(s)
• 1 onion(s)
• e.g. curry powder or garam masala, if available
• e.g. chili flakes
• e.g. salt and pepper
• 2 tbsp olive oil
• 1 bunch of carrots
• e.g. sesame
• 1 pinch(s) of sugar
• 400 g basmati rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 180°C fan/convection oven. Cut the chicken breast fillets into bite-sized pieces and place in a baking dish. Finely chop the onions and garlic and sauté in a pan with olive oil. Add chili flakes to taste. When the onions are translucent, add the curry powder and/or garam masala and sauté briefly. Deglaze with approx. 100 ml of chicken stock and simmer briefly. Add the cream cheese and, if desired, add more stock and simmer. The sauce should not be too runny. Season with salt, pepper, and sugar. Add a little more curry and/or garam masala to taste. Pour the sauce over the chicken. Braise in the preheated oven on the middle rack for approx. 30 minutes. In the meantime, cook the rice according to the package instructions. Meanwhile, peel the carrots and cut them into approximately 0.5 cm thick strips. Mix these in a bowl with olive oil, a little sesame seeds, salt, and a pinch of sugar. Spread on a baking sheet and bake in the oven for about 10-15 minutes. Sprinkle with sesame seeds at the end.