Creamy Chicken Curry with Rice

First, start cooking the rice: Rinse it under cold water, place it in a small saucepan, pour 300 ml of water over it, and bring it to a boil over high heat. Then, reduce the heat to low or medium and cook the rice for 15–20 minutes until tender.

While the rice is cooking, start preparing the chicken. Wash and clean the chicken breast, then cut it into thin strips. Peel and finely chop the onion and garlic.

Heat 2 tablespoons of sunflower oil in a pan over high heat, then add the sliced chicken breast and sauté for 3–4 minutes, stirring constantly.