Poultry rice curry with mandarins
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 7-10 Tbsp Salt
- 1 (125 g) Bag of parboiled rice
- 500 g Chicken filet
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 Onion
- 1 green chili pepper
- 2 TABLESPOONS Curry
- 1 knife tip Cayenne pepper
- 2 TABLESPOONS Flour
- 3/4 l clear chicken stock (instant)
- 1 Stalk leek (leek)
- 500 g Carrots
- 1 can(s) (315 ml) Mandarin Oranges
- 150 g Fresh cream
Directions
- 1
Cut 4 strips from parchment. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Rinse fish and pat dry. Place fish fillets one by one on the paper strips, twist together at the ends, spread curry tomato sauce on the fish fillets.
- 2
Sprinkle with sesame seeds. Close the parchment strips to form packets. Bake in the oven for about 15 minutes. Rice tastes good with it
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