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🍽️ Quick Chicken Curry with Rice

464 kcal · 70 min · 4 servings

Ingredients

• 250 g Basmati rice (or Jasmine rice)
• 500 ml poultry broth
• 1.75 tsp cumin powder
• 1 tsp turmeric
• 1200 g chicken breast
• 1 piece ginger (fresh, approx. 6 cm)
• 2 garlic cloves
• 0.75 tsp coriander powder
• 0.5 tsp cayenne pepper
• 1 tsp garam masala
• 600 g tomatoes, chunky (can)
• 200 ml water
• to taste salt and pepper

Instructions

1. 1. Add the chicken broth, 1 teaspoon of cumin, turmeric, and salt to a pot and bring the mixture to a boil on the stove.
2. 2. Rinse the rice under cold water until the water runs clear.
3. 3. Add the rinsed rice to the boiling broth.
4. 4. Let the rice simmer covered for about 20 minutes on medium heat.
5. 5. Cut the chicken breast into bite-sized cubes.
6. 6. Preheat both compartments of the air fryer (Dual Zone) without the crisper plates to the Air-Crisp function.
7. 7. Place half of the chicken cubes in the first compartment and the other half in the second compartment.
8. 8. Sear the meat in both compartments for about 8 to 10 minutes.
9. 9. Turn the meat once during the frying process.
10. 10. Peel the ginger and garlic cloves.
11. 11. Finely chop the ginger and garlic.
12. 12. Add half of the chopped spices to the meat in the first compartment and the other half to the meat in the second compartment.
13. 13. Sauté the spices together with the meat for 1 to 2 minutes.
14. 14. Add the tomatoes and water to both compartments.
15. 15. Season the curry with salt.
16. 16. Set the air fryer to the 'Reheat' function at 160 °C.
17. 17. Let the curry simmer for about 25 minutes.
18. 18. Stir the curry once during the cooking time.
19. 19. Adjust the seasoning of the curry with salt and pepper if necessary.
20. 20. Serve the finished curry with the cooked rice.

Nutrition per serving

• kcal: 464
• Protein: 45 g · Fett/Fat: 13 g · Carbs: 49 g