Fine chicken curry with rice

Name: Fine chicken curry with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 400 g Long grain rice; 600 g Chicken filets; 1 collar (approx. 200 g) Spring onions; 1 medium onion; 1 tablespoon (10 g) Oil; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Curry Powder; 200 ml Vegetable broth (instant); 1/2 TABLESPOON Cornstarch; 150 g Whole milk yoghurt; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp ground ginger and coriander; 50 g unsalted peanuts

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
400 g Long grain rice
600 g Chicken filets
1 collar (approx. 200 g) Spring onions
1 medium onion
1 tablespoon (10 g) Oil
7-10 Tbsp Pepper
1-2 TABLESPOONS Curry Powder
200 ml Vegetable broth (instant)
1/2 TABLESPOON Cornstarch
150 g Whole milk yoghurt
7-10 Tbsp Sambal Oelek
7-10 Tbsp ground ginger and coriander
50 g unsalted peanuts

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime, wash the chicken filet, dab dry and cut into large cubes. Clean and wash spring onions and cut them into large pieces.
2
Peel and finely chop the onion. Heat the oil in a pot and fry the chicken pieces in it for about 2 minutes all around. Remove, season with salt and pepper and put aside. Fry the onion in the frying fat, add the spring onions and dust with curry.
3
Sweat briefly, deglaze with vegetable stock and bring to the boil. Mix the starch with 1 tablespoon of water until smooth and thicken the stock with it. Stir in yoghurt. Season to taste with salt, sambal oelek, ginger and coriander.
4
Add chicken pieces to the sauce and simmer for 5-6 minutes. In the meantime, fry the peanuts in a pan without fat until golden brown and stir into the rice. Arrange chicken curry and rice on plates.