Chicken breast with curry rice side dish
4 servings
50 minutes
Chicken breast with curry rice garnish is a harmony of flavors and aromas born in European cuisine with hints of Eastern spices. Tender pieces of chicken infused with the warmth of spices and the softness of creamy notes reveal their texture in union with fluffy curry-infused rice. Sautéed vegetables – sweet pepper, carrot, tomatoes, and onion – add freshness and a slight spiciness to the dish, balancing the richness of the spices. This recipe is an ideal option for those seeking a simple yet refined dish that combines nutrition and flavor diversity.
1
Cut the chicken breast across the fibers, holding the knife at a slight angle. Pound the pieces on both sides, seasoning with salt and black pepper. Then fry the pieces in a grill pan (without oil).
- Chicken breast: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Fry 1 onion sliced into half rings in vegetable oil. Add half of grated carrot, diced bell pepper, and peeled tomato, as well as chili pepper to taste.
- Onion: 2 pieces
- Carrot: 1 piece
- Bell pepper: 0.5 piece
- Tomatoes: 1 piece
- Red chili pepper: to taste
3
Combine fried pieces of chicken breast with vegetables, add a spoonful of mayonnaise or sour cream (to your taste), pour in a little water, and simmer for 25-30 minutes covered.
- Chicken breast: 1 piece
- Sour cream: 1 tablespoon
- Water: 2 glasss
4
In a thick-walled pot (preferably a cauldron), fry 1 finely chopped onion and the remaining half of grated carrot.
- Onion: 2 pieces
- Carrot: 1 piece
5
Rinse the rice well, combine it with onion and carrot, pour in 2 cups of boiling water, and cook on low heat, remembering to salt to taste.
- Rice: 1 glass
- Onion: 2 pieces
- Carrot: 1 piece
- Water: 2 glasss
- Salt: to taste
6
Heat crushed garlic with vegetable oil in a pan, add 2 teaspoons of curry powder. The spices will start to release their aroma into the oil. Combine the heated garlic and spices with the rice.
- Garlic: 2 cloves
- Curry powder: 2 teaspoons
7
Rice is cooked for 15-20 minutes. Remove the pot from heat after the rice absorbs all the water. Let it steam under the lid. As a result, you will have a simple and very tasty lunch of chicken breast with rice as a side.
