Chicken curry with broccoli, mushrooms and rice

Ingredients for 4 servings:

• 400 g chicken breast
• 400 g broccoli
• 400 g mushrooms
• 400 ml chicken broth
• 2 tbsp flour
• 2 tbsp tomato paste
• 2 tbsp curry
• 200 g crème fraîche
• salt and pepper
• 240 g basmati rice
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Wash the chicken breast, pat dry, and cut into bite-sized pieces. Then place it in a hot pan, season with salt and pepper, and fry until golden brown. Meanwhile, wash the broccoli and cut it into small florets. Place the pan over medium heat and add the broccoli. Next, clean the mushrooms (do not wash them!), peel any weaker parts, slice them, and fry briefly. Remove everything from the pan and set aside. Rinse the rice in a sieve until the water runs clear. Then fry it briefly in a pot with butter. Add the appropriate amount of water (varies depending on the type of rice; for Basmati, 1 to 1.5 times the amount), season with salt, and bring to a boil. Once the rice is boiling, reduce the heat to low to medium. About 15 minutes before the rice is done, stir the flour, tomato paste, and curry powder into the cold chicken broth. Add it to the pan and bring to a boil, stirring frequently. Once simmering, add the crème fraîche and stir in. Season with salt and pepper (it should be salty enough by now). Add the chicken, broccoli, and mushrooms to the mixture and simmer for 10 minutes. Serve immediately as soon as the rice is ready.