Vegetable Curry with Rice and Chicken

2

• Time for preparing

  Contents

  • • 0.0.1 1h 20min
    • 0.0.2 Simple dish
    • 0.0.3 135.78kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1h 20min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  135.78kcal

• Rating

• Recipe

Although curry is considered an Indian dish, but its recipe cooking has more English roots. Curry in the form which most of the world knows, the English came up with colonists, based on curry sauce. It’s believed that dishes, made with curry sauce is very spicy, but still in most The recipes are spicy and balanced, and curry has a pleasant oriental taste.

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Ingredients

0/15 ingredients

• Chicken breast fillet-500 gr.
• Long grain rice-1 cup
• Carrot medium-1 pc.
• 2 medium onions
• Garlic-3 cloves
• 2/3 cup asparagus beans
• Sugar green peas, frozen – half cups
• Frying oil -4 tablespoons
• Water -2 cups
• Curry powder – one and a half teaspoons
• Paprika -1 teaspoon
• Ground coriander – 1/2 teaspoon
• Cumin -1/2 teaspoon
• Cayenne pepper to taste
• Salt.

1ч 20мин1ч 20мин 135.78

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Steps

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1. Rinse the rice in cold water 5-6 times until the water is clear. Drain and leave rice to swell for 30 minutes. For this time he absorbs water and turns white.
2. Cut carrots and onions into a medium dice
3. Defrost green peas in advance.
4. Flush the beans for 3 minutes, drain the water.
5. In two tablespoons of oil, fry the onions and carrots. Taken out pans vegetables set aside.
6. Fry chopped butter in the remaining two tablespoons chicken breast. Add spices, salt and mix.
7. After 2 minutes add the fried carrots with onions and rice. Stir everything carefully, making sure that the spices and oil evenly coated rice.
8. Pour in water, close tightly with a lid and cook over high heat 7 minutes, then, reducing the heat to medium, cook another five minutes.
9. Then add the beans and green peas, close the lid, mix, make minimal heat and simmer another 5 minutes.
10. Turn off the heat and leave to evaporate for 15 minutes. curry can be served with yogurt and harisa sauce.