Chicken Curry

Name: Chicken Curry
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 30 g Basmati rice; 7-10 Tbsp Salt; 1 (75 g) small carrot; 50 g Sweet peas; 1 Spring onion; 75 g small cauliflower florets; 50 g Chicken filet; 2 stem(s) Coriander; 1/2 TEASPOON Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Curry Powder; 60 ml fat-reduced coconut milk; 2 TABLESPOONS Orange juice; 7-10 Tbsp Chili Flakes; 1/2 TEASPOON Sauce thickener; 7-10 Tbsp Coriander

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

30 g Basmati rice
7-10 Tbsp Salt
1 (75 g) small carrot
50 g Sweet peas
1 Spring onion
75 g small cauliflower florets
50 g Chicken filet
2 stem(s) Coriander
1/2 TEASPOON Oil
7-10 Tbsp Pepper
7-10 Tbsp Curry Powder
60 ml fat-reduced coconut milk
2 TABLESPOONS Orange juice
7-10 Tbsp Chili Flakes
1/2 TEASPOON Sauce thickener
7-10 Tbsp Coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and clean the carrot and cut into pieces. Clean and wash the mangetouts. Clean and wash spring onion and cut into rings.
2
Cook cauliflower florets and carrot in salted water for about 5 minutes until soft. After about 2 minutes add mangetouts and spring onion. Wash the chicken filet, dab dry and cut into cubes. Wash the coriander, shake dry and chop the leaves coarsely.
3
Put the vegetables in a sieve and rinse them under cold water. Heat oil in a coated pan and fry the meat all around. Season with salt and pepper and remove. Put curry powder into the pan, sauté briefly, then add coconut milk and juice.
4
Simmer for 2-3 minutes. Season to taste with salt, pepper and chili flakes and thicken with sauce thickener. Add vegetables, meat and coriander and heat up. Drain rice and serve with curry. Garnish with coriander.