Chicken Curry

Name: Chicken Curry
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 125 g Long grain rice; 400 g Chicken filet; 1/2 (approx. 300 g) Celery; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7 TABLESPOONS dry white wine; 1 pack of Curry sauce (makes 1/4 liter); 3 TABLESPOONS Whipped cream; 1/2 (approx. 100 g) red pepper; 7-10 Tbsp Curry; 7-10 Tbsp Grease

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

125 g Long grain rice
400 g Chicken filet
1/2 (approx. 300 g) Celery
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
7 TABLESPOONS dry white wine
1 pack of Curry sauce (makes 1/4 liter)
3 TABLESPOONS Whipped cream
1/2 (approx. 100 g) red pepper
7-10 Tbsp Curry
7-10 Tbsp Grease

Directions

1
Put rice into 300 ml boiling salted water, cover and let it swell for about 20 minutes at low heat. Meanwhile wash the chicken fillets. Dab dry and cut into large cubes.
2
Clean and wash the celery and put the leaves aside for garnishing. Cut the celery stalks into thin slices. Heat the oil in a pan and fry the chicken cubes briefly while turning.
3
Season with a little salt and pepper. Deglaze with 250 ml water and white wine. Stir in sauce powder. Add cream and celery and simmer covered for about 10 minutes. Stir from time to time.
4
In the meantime, clean, wash and dry the peppers and cut them into very fine cubes. Grease 2 cups and press the hot rice into the cups. Cover with aluminium foil and let stand for about 5 minutes.
5
Turn the rice over onto 2 plates. Season chicken curry with salt and pepper again and arrange around the rice bowl. Sprinkle with paprika cubes and curry powder and serve garnished with celery leaves.