Chicken with Rice and Curry
Main Dishes • European
Description
Chicken with rice and curry
Ingredients
- Chicken fillet 6 pieces
- Garlic 3 cloves
- Ginger 1 tablespoon
- Curry 1 tablespoon
- Ground coriander 1 tablespoon
- Ground Cinnamon ¼ spoons
- Salt to taste
- Onion 1 head
- Rice 5 oz
- Chicken Broth 20 fl oz
Step-by-Step Guide
Step 1
Cut the fillet into small pieces. Finely chop the onion, garlic, and ginger.
Step 2
In a saucepan, heat 2 tablespoons of vegetable oil over high heat. In two batches, sauté the chicken until golden brown, about 3 minutes per batch. Transfer to a plate.
Step 3
Reduce the heat to medium, add the onion, and sauté, stirring, for 5 minutes.
Step 4
Add the ginger, garlic, and spices, and sauté for 1 minute, stirring constantly.
Step 5
Add the rice to the saucepan and stir to coat each grain with oil. Sauté for another minute.
Step 6
Pour in water or broth, and season with salt to taste.
Step 7
Bring to a boil, reduce the heat to low, and cook covered until the rice is tender and all the liquid is absorbed, about 25 minutes (cooking time may vary depending on the type of rice used).
Step 8
5–7 minutes before the dish is done, add the sautéed fillet to the saucepan and stir.
Step 9
Serve the dish hot, garnished with chopped herbs and accompanied by a fresh salad.
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