in Recipes

Chicken curry with rice

updated

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Ingredients for 2 servings:

  • 400 g chicken, diced
  • 150 g rice
  • 1 tsp, heaped curry powder
  • 1 tsp instant meat broth
  • ½ tsp saffron
  • 1 cup of cream
  • 1 onion(s)
  • n. B. Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

without mango or pineapple

Chop the onion into small pieces. Fry the meat and onion in oil at the same time. Meanwhile, cook the rice. It’s best to fry the meat first when you add the rice to the pot. When the rice is cooked, add it to the pan with the meat. Then pour in the cream and reduce the heat. Add the seasonings, stir, and serve.

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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.

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