Quick curry rice with chicken
Ingredients for 4 people
Ingredients · Servings 4
- 250 g (basmati) rice
- 350 g chicken breast
- 400 gr Chinese wokgroente
- 1 ui
- 2 cloves of garlic
- 1 cm fresh ginger
- 0.5 red pepper
- 200 gr see pineapple
- 100 ml coconut milk
- 40 g cashews (optionally briefly roasted)
- 5 gr chopped parsley
- 1.5 tbsp curry powder
- 1 tsp cumin
- Chili flakes
- Olive oil
Method · 20 min
- Cook the rice according to the instructions on the packaging. Drain and set aside.
- Peel and finely chop the onion, and finely chop the garlic, the red pepper (without seeds), and the ginger. Sauté this in some olive oil.
- Cut the chicken fillet into strips and season with chili flakes and salt to taste. Add to the onions and fry until browned on all sides.
- Add the stir-fry vegetables to the chicken. Cook for about 6 minutes.
- Add the curry powder and cumin and fry briefly. Deglaze with coconut milk.
- Cut the pineapple into cubes and add it to the sauce, heating briefly. Finally, add the rice and mix everything together.
- Season the curry rice further to taste with chili flakes and salt. Divide among 4 plates. Garnish with chopped cashews and fresh parsley.
persons
- Cook the rice according to the instructions on the packaging. Drain and set aside.
- Peel and finely chop the onion, and finely chop the garlic, the red pepper (without seeds), and the ginger. Sauté this in some olive oil.
- Cut the chicken fillet into strips and season with chili flakes and salt to taste. Add to the onions and fry until browned on all sides.
- Add the stir-fry vegetables to the chicken. Cook for about 6 minutes.
- Add the curry powder and cumin and fry briefly. Deglaze with coconut milk.
- Cut the pineapple into cubes and add it to the sauce, heating briefly. Finally, add the rice and mix everything together.
- Season the curry rice further to taste with chili flakes and salt. Divide among 4 plates. Garnish with chopped cashews and fresh parsley.
