Indian chicken curry with carrot and rice balls
easy
30 mins
30 mins
Ingredients
- 250 g Basmati rice
- 7-10 Tbsp Salt
- 600 g Chicken filet
- 1 Onion
- 1 Garlic clove
- 1 red chilli pepper
- 1-2 TABLESPOONS Coriander seeds
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Curry Powder
- 2 TABLESPOONS Flour
- 1/4 l clear chicken stock (instant)
- 1 package (300 g) frozen peas
- 500 g Whole milk yoghurt
- 250 g Carrots
- 7-10 Tbsp Pepper
- 7-10 Tbsp red chillies and coriander green
Directions
- 1
Bring the rice to the boil in 1/2 l salted water, cover and allow to swell over a low heat for about 20 minutes. Wash the chicken meat, dab dry and cut into cubes. Peel onion and garlic and chop finely. Cut chilli pepper lengthwise, remove seeds, wash and cut into thin rings. Crush the coriander roughly in a mortar. Heat clarified butter.
- 2
Fry the chicken meat in it until golden brown all around. Fry onion, garlic and chilli rings. Dust with 3-4 teaspoons of curry powder, flour and coriander and sauté. Pour in broth, bring to the boil and simmer for about 5 minutes. Add peas about 1 minute before the end of cooking time. Mix half of the yoghurt and some sauce, stir into the ragout and heat it up, but do not let it boil. Peel, wash and finely grate the carrots. Mix the grated carrots with the rice. Season the ragout with salt, pepper and curry. Drain carrot rice and form into small balls. Arrange rice balls and chicken ragout on plates.
- 3
Mix half of the yoghurt and some sauce, stir into the ragout and heat it up, but do not let it boil. Peel, wash and finely grate the carrots. Mix the grated carrots with the rice. Season the ragout with salt, pepper and curry. Drain carrot rice and form into small balls. Arrange rice balls and chicken ragout on plates. Spread the remaining yoghurt on the ragout and dust with curry powder. Garnish with chilli peppers and coriander green and serve
- 4
Preparation time approx. 30 minutes
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