in Recipes

Indian curry chicken with basmati rice

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Ingredients for 6 servings:

  • 3 can/n tomatoes, pureed
  • 3 tbsp curry powder
  • 1 tsp spice mix (vegetable curry)
  • salt and pepper
  • Cayenne pepper
  • 3 onions, finely chopped
  • 1 dash of cream or cremefine or milk
  • 400 g chicken
  • cumin
  • 4 servings of Basmati
  • Water
  • possibly cashew nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cook the rice in water according to the package instructions. Do not add salt. Add the finely chopped onions to a pot or pan, fry, then add the passata and let it simmer. Brown the chicken in a separate pan or in the pot beforehand and only add it at the very end, when the rice is done. Once the tomatoes and onions have simmered, puree with a hand blender. Now add the remaining ingredients and the meat and season to taste. If desired, you can also add crushed cashews.

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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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