Chicken Curry with Rice
4 servings
30 minutes
Chicken curry with rice is a fragrant and warming dish that embodies a refined balance of spices and delicate flavor. Although curry is historically associated with Indian cuisine, this recipe is adapted for European tastes: it is milder but retains deep spiciness thanks to red curry powder. Tender chicken fillet combined with creamy sauce acquires a velvety texture, while onion adds a light sweetness. The dish is perfect for a cozy dinner, warming with its rich flavor and subtle Eastern notes. Serving it with rice makes it hearty and harmonious, allowing for full enjoyment of the flavor ensemble. The ease of preparation and availability of ingredients make it an excellent option for home culinary experiments.
1
Cut the chicken fillet into strips.
- Chicken breast fillet: 500 g
2
Peel the onion and chop it finely.
- Onion: 100 g
3
Pour vegetable oil into the pan and heat it on high. Add the fillet, frying while stirring actively until all pieces turn white.
- Olive oil: 1 tablespoon
- Chicken breast fillet: 500 g
4
Add onion, stir, and fry for another 2-3 minutes.
- Onion: 100 g
5
Add a little salt, sprinkle with curry. Pour in the cream, mix, and bring to a boil.
- Salt: to taste
- Red curry powder: 2 teaspoons
- Single cream 10% fat: 200 ml
6
Simmer on low heat without a lid for 20 minutes.
7
The sauce should thicken a little.