in Germany

Curry chicken with rice

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Ingredients for 4 servings:

  • 1 chicken or 4 chicken legs (1 per person)
  • Salt
  • 1 tbsp flour
  • 4 tbsp oil
  • 1 cup(s) white wine
  • 1 tbsp fat
  • 1 onion(s), finely chopped
  • 1 tbsp tomato paste
  • 125 ml cream
  • 250 ml chicken broth
  • 1 tsp cornstarch
  • 2 cups rice
  • 1 onion(s), chopped
  • 1 tbsp oil
  • curry powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Season the chicken pieces with salt and curry paste, coat in flour, sear in oil, and cook over low heat for about 25 minutes. Remove the chicken pieces, deglaze the pan with white wine, and reduce to a simmer. Add butter or margarine, onion, and tomato paste and simmer until tender. Deglaze with cream, top up with stock, and thicken with cornstarch. Return the chicken pieces to the sauce, but do not allow to boil again. Sauté the rice with the onion in oil until translucent, then add 4 cups of water, season with salt, and cook for about 20 minutes.

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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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