Chicken Curry with Rice
20 small steps, 6 of them done meanwhile, while a timer runs. The main ingredients: chicken breast, rice and bell peppers.
- Time
- 40 min
- Difficulty
- Easy
- per serving
- 792 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Chicken breast280 g
- Rice150 g
- Bell peppers2
- Coconut milk200 ml
- Red curry paste30 g
- Onion1
- Garlic cloves2
- Green onion½ bunch
- Cilantro½ bunch
- Lime½
- Soy sauce1 tbsp
- Vegetable oil1 tbsp
- Sugar1 tsp
- Water400 ml
- Saltto taste
Contains Gluten and Soy
You need
6 parts- Large, deep skillet
- Pot with lid
- Strainer
- Cutting board & knife
- Wooden spoon
- Plate
Directions
20 stepsRinse the rice
Rinse the rice in a strainer under cold water until the water runs clear.
- 150 g Rice
Bring the rice to a boil
High heat
Put the rice, 300 ml water and 1 pinch salt into a pot and bring to a boil.
- 300 ml Water
- Salt
Let the rice steam
12 minLow heat
Put the lid on and let the rice steam over the lowest heat for about 12 minutes. Then take it off the stove and leave it covered.
Cut the chicken
Meanwhile, while step 3 runs
Meanwhile, pat the chicken breast dry and cut it crosswise into 1.5 cm wide strips.
- 280 g Chicken breast
Slice the onion
Meanwhile, while step 3 runs
Peel the onion and slice it into thin half rings.
- 1 Onion
Slice the bell pepper
Meanwhile, while step 3 runs
Wash the bell pepper, remove the seeds and cut it into 2 cm wide strips.
- 2 Bell peppers
Chop the garlic
Meanwhile, while step 3 runs
Peel the garlic cloves and chop them finely.
- 2 Garlic cloves
Heat the skillet
High heat
Heat the vegetable oil in a large, deep skillet over high heat until it shimmers.
- 1 tbsp Vegetable oil
Fry the chicken
3 minHigh heat
Salt the chicken strips and lay them in one layer in the skillet. Don't move them for 3 minutes, until the bottoms are golden brown.
- Salt
Flip the chicken
2 minHigh heat
Turn the strips and fry for 2 more minutes. They don't need to be fully cooked through yet.
Move to a plate
Put the chicken on a plate. The frying fat stays in the skillet.
Fry the onion
3 minMedium heat
Turn the heat down to medium. Fry the onion with 1 pinch salt for about 3 minutes, until soft, scraping up the browned bits as you go.
- Salt
Toast the curry paste
1 minMedium heat
Stir in the garlic and curry paste and toast for about 1 minute, until it smells strong.
- 30 g Red curry paste
Deglaze with coconut milk
Medium heat
Stir in the coconut milk, 100 ml water, soy sauce and 1 tsp sugar and bring to a boil. Scrape everything off the bottom as you go.
- 200 ml Coconut milk
- 100 ml Water
- 1 tbsp Soy sauce
- 1 tsp Sugar
Cook the chicken and bell pepper
6 minLow heat
Add the chicken with its juices and the bell pepper. Simmer over low heat for about 6 minutes, until the chicken is no longer pink inside (72 °C) and the bell pepper still has a bite.
Slice the green onions
Meanwhile, while step 15 runs
Meanwhile, rinse the green onions and slice them into thin rings.
- ½ bunch Green onion
Pick the cilantro
Meanwhile, while step 15 runs
Pick the cilantro leaves off the stems.
- ½ bunch Cilantro
Season
Stir in the juice of ½ lime. Season with salt and, if you like, a little sugar. The curry should taste creamy, salty and fresh.
- ½ Lime
- Salt
Fluff the rice
Fluff the rice with a fork.
Serve
Put the rice on plates, spoon the curry over it and sprinkle with green onions and cilantro.
Nutrition
per serving792 kcal
- Protein
- 43 g
- Carbohydrates
- 83 g
- Fat
- 31 g
Guide values, calculated from the ingredients.
