John Myers
Chicken Curry with Rice
The perfect chicken curry with rice recipe with a picture and simple step-by-step instructions.
- 600 g Chicken breast fillet
- 3 Tomatoes
- Small leek
- 2 Onions – medium –
- 2 Garlic cloves
- 1 Ginger -approx. 2cm-
- 2 tbsp Oil
- 200 ml Coconut milk
- 200 ml Broth
- 200 g Basmati rice or normal
- Curry powder
- Wash the chicken breast fillets, pat dry and cut into bite-sized pieces. Wash the tomatoes, cut in half and remove the stem and seeds. Wash the leek and cut into rings. Peel the onions and garlic, dice the onions and tomatoes and mash the garlic. Peel the ginger and grate finely.
- Fry the chicken breast in the oil. Add ginger, onions, garlic, leek rings and tomatoes and sauté.
- Pour in the coconut milk and the broth, bring to the boil and cook covered for approx. 10 minutes. Then season with curry and season if necessary.
- Cook rice as usual. Either mix with the chicken curry or as a “side dish” on the plate.
- A little tip: if you let it steep for 2-3 hours and then reheat it in the pot / pan, it tastes even better;)
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