Kitchen
Wizard
Cooking
Chicken curry with rice
About the recipe
Bring a touch of Eastern warmth to your table with this creamy chicken curry with rice – packed with flavour and delicious comfort food! With tender chicken, spicy spices and a hint of mango chutney, this is a meal that everyone will enjoy.
Servings:
4 persons
Region:
Asia
Kitchen:
-
Working hours:
30 min
Total preparation:
30 min
Course/dish:
Main course
M, f, v or v
Meat
Material:
-
Season:
-
Complexity:
Simple
Ingredients and supplies
- 1 kg chicken thigh meat
- 300 gr onions
- 250 gr mushrooms
- 4 cloves of garlic
- 3 tbsp curry powder
- 3 tbsp garam masala powder
1 tbsp turmeric - 1 tbsp dried thyme
- 3 chicken bouillon cubes
- 150 ml water
- 500 ml crème fraîche
- 1 tbsp pul biber (red pepper flakes) if you like a bit of a kick!
- 1 jar of mango chutney (we used the one from Inproba)
- 100 g cleaned snow peas
- 1 bag of frozen peas
- pack of basmati rice
- dash of olive oil
Prep-work
We start again with the carving;
Cut the chicken meat into small bite-sized pieces, the onions into rings, slices of the mushrooms and chop the garlic.
Preparation
Heat a dash of olive oil in a wok and fry the onion rings until translucent.
Add garlic and all the herbs.
After 5 minutes, add the chicken pieces and fry until they brown slightly.
Add the mushrooms and fry for 5 minutes.
In the meantime, you can cook the rice (see packaging).
Add chicken stock cubes and 150 ml water and bring to the boil.
Then add the crème fraîche and jar of mango chutney (and possibly the pul biber), stir well and let it heat up.
Serve rice on a plate and this delicious chicken curry over it, add some (curly) parsley for color and you're done, eat!
Good luck and enjoy your meal!
KPJ
7 februari 2018