Chicken curry with rice

Name: Chicken curry with rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati Rice; 7-10 Tbsp Salt; 1 Onion; 20 g fresh ginger; 500 g Chicken filets; 2 TABLESPOONS Oil; 2 TABLESPOONS Curry Powder; 1 can(s) (425 ml) Tomatoes in pieces; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp Pepper; 4 Stem(s) Coriander; 2 TABLESPOONS Sesame seed

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

The best dish for lots of taste in a short time is simply curry! In this recipe the chicken filet slumbers in a delicious coconut-tomato sauce.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati Rice
7-10 Tbsp Salt
1 Onion
20 g fresh ginger
500 g Chicken filets
2 TABLESPOONS Oil
2 TABLESPOONS Curry Powder
1 can(s) (425 ml) Tomatoes in pieces
1 can(s) (400 ml) Coconut milk
7-10 Tbsp Pepper
4 Stem(s) Coriander
2 TABLESPOONS Sesame seed

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and finely chop the onion. Peel ginger and chop finely. Wash the meat, dab dry, cut in half lengthwise and cut into wide strips
2
Heat 1 tablespoon of oil in a frying pan. Brown the meat in it for about 5 minutes all around, then take it out. Add 1 tablespoon of oil to the pan. Sauté the onion for about 2 minutes, then add the ginger, curry and tomatoes. Simmer for about 5 minutes.
3
Add coconut milk. Add meat, season with salt and pepper. Let curry simmer for about 15 minutes. Wash coriander, dab dry, chop upper 1/3 of the stems coarsely. Roast sesame seeds in a pan without fat. Sprinkle curry with coriander and sesame seeds and serve. Serve with rice