Chicken and Rice Curry
2 servings
50 minutes
Chicken curry with rice is a fragrant dish from Pan-Asian cuisine that combines rich Eastern spices and the tender texture of chicken meat. Traditionally popular in India and Southeast Asia, curry has many variations adapted to different regions. In this recipe, chicken fillet is infused with vibrant notes of curry, turmeric, and black pepper, complemented by the freshness of lime juice. The creaminess creates a soft texture that pairs perfectly with fluffy rice. The harmony of flavors makes this dish versatile: it suits both a cozy family dinner and an exquisite Eastern feast. Chicken curry with rice is not just food; it's a journey into a world of rich and deep flavors.
1
Separate the meat from the bones, wash it, and cut into thin strips. Chop the onion, garlic, and ginger. The chopped ginger should be about 1 tablespoon.
- Chicken breast fillet: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
- Ginger: to taste
2
Pour sunflower or olive oil into the pan, add onion, garlic, and ginger in turn, sauté lightly, then add curry spice, ground turmeric, and ground black pepper. Sauté the spices for about 2 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Garlic: 2 cloves
- Ginger: to taste
- Curry powder: 1.5 teaspoon
- Turmeric: 1.5 teaspoon
- Ground black pepper: pinch
3
Place the chicken in the pan, season with salt to taste, add lime juice, and fry the pieces for about 10 minutes, stirring. Add cream to the pan, mix, and simmer for another 10 minutes.
- Chicken breast fillet: 1 piece
- Salt: to taste
- Lime juice: 1 teaspoon
- Single cream 10% fat: 150 ml
4
Rinse the rice, add it to boiling water, add 1 teaspoon of salt, reduce the heat and cook until done.
- Rice: 1 glass
- Water: 2 glasss
- Salt: to taste
5
Place rice in the center of the plate, top with pieces of meat, and drizzle with sauce.
