Curry rice with chicken
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
1
- 1 Chicken filet (100 g)
- 1 tsp (5 g) Oil
- 45 g Wholemeal rice
- 1 TEASPOON Curry
- 1/8 l clear chicken stock (instant)
- 1 bundle (150 g) Spring onions
- 1 (125 g) red pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
Directions
- 1
Wash the chicken filet, dab dry and cut into small cubes. Heat oil in a pan and fry the meat in it. Take the meat out of the pan and put it aside. Steam rice in the frying fat until translucent.
- 2
Sprinkle with curry and sweat. Deglaze with soup and let everything swell at low heat for about 20 minutes. Clean and wash spring onions and cut into thin rings. Wash and dice the bell peppers.
- 3
Add the spring onions, peppers and the fried chicken 5 minutes before the end of the cooking time. If necessary, pour on some more chicken soup and reheat everything again. Season the rice pan with salt, pepper and curry to taste.
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