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Curry rice pan with chicken and vegetables

updated

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Ingredients for 6 servings:

  • 5 chicken breasts
  • 1 can corn kernels
  • 1 eggplant(s)
  • 2 tomatoes, peeled
  • 3 bell peppers, red, yellow, green
  • 1 tbsp curry powder
  • 3 bags of rice (boil-in-the-bag)
  • Salt
  • 1 onion(s)
  • ½ bottle of Cremefine for cooking
  • Water (salt water)
  • some oil (rapeseed oil)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

simple and healthy

Cook the rice in salted water according to the package instructions. Meanwhile, dice the onion, bell pepper, peeled tomatoes, and eggplant. Then, cut the meat into strips and season with salt and curry powder. Sauté the diced onion in rapeseed oil, then add the meat and brown. Add the vegetables and simmer for about 10 minutes. Finally, add the cooked rice and finish with Cremefine.

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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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