John Myers
Chicken Rice Curry Pan
The perfect chicken rice curry pan recipe with a picture and simple step-by-step instructions.
- 400 g Fresh chicken breast
- 1 pole Fresh leek
- 1 small Zucchini fresh
- 2 piece Carrots
- 1 piece Red peppers
- 1 piece Yellow peppers
- 1 piece Fresh onion
- 2 Toes Garlic fresh
- 300 Milliliters Liquid cream
- 1 bag Rice
- 1 pinch Sea salt from the mill
- 1 pinch Pepper from the grinder
- Yellow curry powder
- Cook rice in salted water according to the instructions on the packet. (I always put some curry in the water, that gives the rice a nice yellow color).
- Cut the ingredients into small strips or pieces and add everything one after the other to the pan and fry, deglaze everything with the cream and simmer for about 10 minutes with the lid closed. Now season nicely with pepper and salt and add plenty of curry powder. Finally, add the finished rice to the pan and mix well. Ready and tasty, goes quickly and is delicious.
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