Chicken Skewer with Curry Rice

Ingredients

• Chicken Breast150 g
• Rice1/2 cup (100 g)
• Lemon Juice1 tablespoon (15 g)
• Curry1/2 teaspoon (1 g)
• Carrot1/2 medium (30 g)
• Scallion2 tablespoon (10 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For the rice, add double the volume of water to rice

2. 2

   Step 2

   Add the curry, chopped garlic and salt and pepper to taste.

3. 3

   Step 3

   Once boiling, lower the heat. Cook for 17-20 minutes or until the liquid has fully absorbed, and the rice is well cooked.

4. 4

   Step 4

   At the same time, clean the chicken breast and dice evenly.

5. 5

   Step 5

   Add salt and pepper and lemon juice. Next, skewer the chicken pieces.

6. 6

   Step 6

   Heat a pan or grill over medium heat. Once heated, pour half the oil and add the skewers.

7. 7

   Step 7

   Cook each side for 4-5 minutes over medium heat until browned.

8. 8

   Step 8

   Peel and grate the carrot and chop the scallion. Cook both vegetables in a pan with the remaining oil for 3-5 minutes and once done, mix with the rice.

9. 9

   Step 9

   Add salt and pepper to taste. If you want, you can add a pinch of cinnamon.

10. 10

    Step 10

    Serve the curry rice with the chicken skewers in a bowl.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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