Chicken Curry with Tomato and Rice

Ingredients

• Chicken Breast150 g
• Rice3/4 cup (150 g)
• Leek1/2 cup (50 g)
• Garlic1/2 clove (2 g)
• Chili Peppers1/3 count (15 g)
• Tomato1/2 count (65 g)
• Curry1/2 teaspoon (1 g)
• Turmeric1/2 teaspoon (1 g)
• Coconut Milk1/2 cup (120 ml)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the chicken into bites.

3. 3

   Step 3

   Preheat a pan with the oil over medium heat.

4. 4

   Step 4

   In the meantime, remove the seeds from the chili peppers and then chop with the leek, garlic and tomato.

5. 5

   Step 5

   Once the oil is heated, add the leek, garlic, chili pepper and a pinch of salt. Fry lightly for 5 minutes.

6. 6

   Step 6

   Then add the curry, turmeric, salt and pepper to taste. Stir in.

7. 7

   Step 7

   Add the chicken breast, increase the heat and cook until brown, for about 8-10 minutes.

8. 8

   Step 8

   Next, add the milk and reduce slightly while stirring from time to time.

9. 9

   Step 9

   Once ready, remove from heat and serve with the white rice. Optional: Add some parsley or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Curry with Tomato and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.