Curry Chicken with Red Rice

Ingredients

• Chicken Breast150 g
• Leek1/2 cup (50 g)
• Garlic1/2 clove (2 g)
• Chili Peppers1/3 count (15 g)
• Curry1/2 teaspoon (1 g)
• Turmeric1/2 teaspoon (1 g)
• Coconut Milk1/2 cup (120 ml)
• Rice1/2 cup (100 g)
• Tomato Sauce2 tablespoon (28 g)
• Onion1/4 count (38 g)
• Consomme15 cup (120 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For the red rice, preheat half the oil in a pot over medium heat.

2. 2

   Step 2

   In the meantime, chop the onion. Once the oil is heated, add the onion with the rice and brown for some minutes.

3. 3

   Step 3

   Once the rice is browned, add the tomato sauce, consomme and, if you consider, some water. You need to cover the rice.

4. 4

   Step 4

   Add salt and pepper to taste, stir from time to time and, once the rice is cooked as desired and the liquid reduced, remove. This will be about 10 minutes.

5. 5

   Step 5

   While you cook the rice, prepare the curry chicken. Start by cutting the chicken into bites.

6. 6

   Step 6

   Preheat a pan with the remaining oil over medium heat.

7. 7

   Step 7

   In the meantime, remove the seeds from the chili pepper and chop with the leek and garlic.

8. 8

   Step 8

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

9. 9

   Step 9

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

10. 10

    Step 10

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

11. 11

    Step 11

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

12. 12

    Step 12

    Once ready, remove from heat and serve with the red rice. Optional: you can add some parsley or cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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