Chicken curry with rice

3 servings
40 min

How do I make chicken curry with rice in a pan? Prepare the necessary ingredients for this. You can take breast fillet or hip fillet. The proportions and amount of spices can change a little to your liking.

Immediately set to cook the rice. I use long-grain steamed rice. I like it because it does not boil and turns out to be crumbly. Lower the washed rice into boiling salted water and cook for 20 minutes until cooked. The rice should become soft, but not boiled. Rely on the information on the packaging. Tip the finished rice into a colander. You can spill it with cold water.

Cut the chicken meat into small pieces.

Peel the garlic. Heat the frying pan to hot and pour vegetable oil on it. Place the chopped garlic and fry for a minute. He will give his aroma to oil.

Put the chopped chicken in the pan and fry for 3-4 minutes to change its color.

Peel and grind the onions. Add it to the pan to the chicken.

Sprinkle the chicken with salt, curry, paprika and ground pepper. Stir everything, cover and simmer over a low heat for 25-30 minutes. Enough juice will appear from onions and chicken. It should be enough to cook. But if it is not enough, then you can pour a little hot water.

During the stew, chicken meat will have time to cook and soak in spices. Pour the cream into the pan and bring to the boil. The fatter the cream is, the more delicate the taste will be. I have 33% cream. The amount and density of the sauce can be edited with cream and water.

Warm up for another minute and remove from the heat. Curry chicken is ready.

Put the finished rice on a plate, and a chicken in the center. The dish can be sprinkled with fresh greens on top. Chicken rice in curry sauce is ready. Enjoy your meal!