Chicken Curry with Rice
4 servings
30 minutes
Chicken curry with rice is a vibrant dish from Indian cuisine that combines aromatic spices with tender chicken fillet and fluffy basmati rice. The curry, infused with tomatoes and chicken broth, creates a rich, slightly spicy flavor that is beautifully complemented by fresh spinach leaves. This dish originates from Indian traditions where spices play a key role in giving food depth and richness. It not only warms and provides a sense of comfort but also energizes due to the balanced combination of protein and carbohydrates. Serving it with rice makes it ideal for soaking up the flavorful sauce, creating a harmony of tastes. Chicken curry with rice is an excellent choice for lovers of Eastern cuisine and those who want to enjoy the vibrant and rich flavors of India.
1
Peel and slice the onion thinly. Cut the fillet into small pieces. Chop the garlic and tomatoes.
- Onion: 1 head
- Boneless chicken thigh fillet: 4 pieces
- Garlic: 2 cloves
- Tomatoes in their own juice: 400 g
2
Fry the onion in olive oil. Add the chicken fillet and fry for 5 minutes, then add garlic and curry, mix and fry for another 2 minutes.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Boneless chicken thigh fillet: 4 pieces
- Garlic: 2 cloves
- Yellow curry powder: 2 teaspoons
3
Pour in the tomato mixture, broth, bring to a boil. Simmer for 15 minutes. Add spinach, season with salt, and simmer until done.
- Tomatoes in their own juice: 400 g
- Chicken broth: 400 ml
- Fresh spinach leaves: 200 g
- Salt: to taste
4
Boil rice in salted water.
- Basmati rice: 300 g
- Salt: to taste
5
Serve the chicken with rice, drizzled with sauce.
