Chicken with rice and curry
6 servings
45 minutes
Chicken with rice and curry is a fragrant and rich dish that has entered European cuisine inspired by Asian traditions. The spicy curry gives it a deep, slightly tangy flavor, while the tender chicken and fluffy rice create a perfect harmony of textures. This recipe uses ginger and coriander, adding fresh citrus and earthy notes. This dish is great for a cozy home dinner as well as for serving in restaurants with a modern interpretation of classic flavors. It is eaten hot, often complemented by fresh green salad and aromatic herbs, adding even more freshness and contrast to the dish. Such a combination makes chicken with rice and curry an ideal choice for those who appreciate the balance of richness and lightness.
1
Cut the fillet into small pieces. Finely chop the onion, garlic, and ginger.
- Chicken breast fillet: 6 pieces
- Onion: 1 head
- Garlic: 3 cloves
- Ginger: 1 tablespoon
2
In a saucepan, heat 2 tablespoons of vegetable oil over high heat. Fry the chicken in 2 batches until golden brown, about 3 minutes per batch. Transfer to a plate.
- Chicken breast fillet: 6 pieces
3
Reduce the heat to medium, add the onion, and sauté, stirring, for 5 minutes.
- Onion: 1 head
4
Add ginger, garlic, and spices, sautéing while stirring for 1 minute.
- Ginger: 1 tablespoon
- Garlic: 3 cloves
- Curry powder: 1 teaspoon
- Ground coriander: 1 teaspoon
- Ground cinnamon: 0.3 teaspoon
5
Put rice in the saucepan and stir so that the oil coats each grain. Fry for another minute.
- Rice: 200 g
6
We pour in water or broth, adding salt to taste.
- Chicken broth: 600 ml
- Salt: to taste
7
Bring to a boil, reduce heat to low, and cook covered until the rice is done and all the liquid is absorbed, about 25 minutes.
8
5-7 minutes before readiness, add the fried fillet to the saucepan and mix.
- Chicken breast fillet: 6 pieces
9
We serve the dish hot, sprinkled with chopped greens and complemented with fresh salad.
