← All recipes

🍽️ Chicken Curry with Rice

420 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1.2 kg)
• 1 onion
• 2 yellow bell peppers
• 4 spring onions
• 4 tomatoes
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 1 tbsp curry powder
• 250 ml poultry broth
• 20 g sliced hazelnuts

Instructions

1. 1. Rinse the chicken meat under cold water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Divide the chicken into 8 equal pieces.
4. 4. Peel the onion.
5. 5. Dice the onion into small cubes.
6. 6. Wash the bell peppers.
7. 7. Halve the bell peppers and remove the seeds.
8. 8. Dice the flesh of the pepper as well.
9. 9. Wash the spring onions.
10. 10. Trim the ends of the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Pour boiling water over the tomatoes.
13. 13. Shock the tomatoes immediately in cold water.
14. 14. Peel the tomatoes.
15. 15. Halve the tomatoes and remove the seeds.
16. 16. Dice the tomatoes.
17. 17. Season the chicken pieces generously with salt and pepper.
18. 18. Heat oil in a pan.
19. 19. Fry the chicken pieces in the hot oil until browned on all sides.
20. 20. Sprinkle curry powder over the meat.
21. 21. Add the onions, bell peppers, and spring onions to the pan.
22. 22. Sauté the vegetables briefly.
23. 23. Deglaze the dish with the specified liquid.
24. 24. Add the diced tomatoes.
25. 25. Simmer the curry over medium heat until the chicken is cooked through.
26. 26. Cook the rice according to package instructions.
27. 27. Serve the curry on a portion of rice.

Nutrition per serving

• kcal: 420
• Protein: 65 g · Fett/Fat: 14 g · Carbs: 8 g