in Recipes

Chicken curry with rice

updated

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Ingredients for 4 servings:

  • 250 g basmati rice
  • 500 g chicken breast fillet(s)
  • 2 cans coconut milk, creamy
  • 1 bunch of spring onions
  • 1 large onion(s)
  • 2 cloves garlic
  • 1 tsp curry paste, red
  • 1 tbsp curry powder
  • 1 pinch(s) of salt and pepper

Instructions

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

Simple and super fast

Cook the rice according to the package instructions. Finely chop the onion, the white parts of the spring onions, and the garlic and fry them with the chicken. Once the chicken is cooked through, deglaze with the coconut milk. Bring to a boil and season with curry paste, curry powder, salt, and pepper. Sprinkle with the green parts of the spring onions and serve with the rice.

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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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