Buy all ingredients right below the recipe
Ingredients
- 150 g jasmine rice
- 600 g chicken breast fillet
- 200 g red onion
- 3 cloves garlic
- 2 tablespoons sunflower oil
- 1 tablespoon curry powder
- 1 teaspoon chili flakes
- 200 ml cooking cream
- 250 ml chicken broth
Steps
- 1First, 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.
- 2While 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.
- 3Heat 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.
- 4Add the chopped onion, garlic, curry powder, chili flakes, salt, and pepper to the pan, then continue to sauté for another 2–3 minutes over high heat.
- 5Pour the cream and chicken broth into the pan, reduce the heat to medium, and cook everything together for 5–6 minutes until the sauce thickens.
- 6Once the sauce has thickened, turn off the heat, stir the contents of the pan, divide into 4 portions, and serve with the cooked rice.
