Curry chicken with rice

Ingredients for 4 servings:

• 300 g basmati rice
• 300 g chicken breast
• 250 g cream cheese
• 300 g buttered vegetables
• 200 ml milk or cream
• 2 small onions, red
• 2 tbsp curry powder
• 1 pinch(s) of salt and pepper
• e.g. ginger
• e.g. lemongrass
• n. B. garlic
• e.g. chili
• e.g. parsley, fresh

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

without fruit

Remove any fat from the chicken, wash, pat dry, and marinate with curry powder, salt, and pepper. Finely dice the onions, grate the ginger, and mince the garlic. Heat a little oil in a pan and fry the meat, onions, ginger, and garlic until vigorous. Gradually reduce the heat and deglaze with the cream cheese and milk or cream. Let the sauce simmer gently and stir in the thawed buttered vegetables. Meanwhile, cook the rice. Season the sauce to taste with chili, lemongrass, and more curry powder, if desired, as well as salt and pepper, and garnish with parsley.