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🍽️ Chicken Curry with Peas and Rice

615 kcal · 30 min · 4 servings

Ingredients

• 800 g chicken breast fillet
• 1 onion
• 2 tbsp sesame oil
• 250 g cooked brown rice
• 1 tbsp curry powder
• 250 g peas (frozen)
• 0.5 bunch chives (approx. 20 g)
• 200 ml whipping cream
• 100 ml poultry broth
• 1 banana
• 2 tbsp crème fraîche
• salt
• pepper

Instructions

1. 1. Cut the chicken breast into approx. 2 cm cubes and season with pepper.
2. 2. Peel the onion, halve it, and cut it into very fine cubes.
3. 3. Heat 1 tbsp of oil in a pot and sauté half of the onion cubes until translucent.
4. 4. Add the rice to the pot and sauté it briefly.
5. 5. Pour in double the amount of water (relative to the rice) and add 1/2 tsp of salt.
6. 6. Bring the water to a boil.
7. 7. Cook the rice in the covered pot on low to medium heat for approx. 25 minutes until all the water has been absorbed.
8. 8. Heat the remaining oil in a frying pan.
9. 9. Fry the chicken cubes thoroughly on all sides.
10. 10. Add the remaining half of the onion cubes to the pan.
11. 11. Season everything with curry powder and fry briefly.
12. 12. Deglaze the dish with cream and broth.
13. 13. Let the curry simmer on low heat.
14. 14. Place the peas in a steamer insert over salted water in a pot.
15. 15. Steam the peas for approx. 10 minutes.
16. 16. Wash the chives and finely chop 1/3 of them.
17. 17. Peel the banana and mash it with a fork.
18. 18. Stir the banana mash into the curry.
19. 19. Fold in the finely chopped chives and Creme Fraiche into the curry.
20. 20. Let the curry come to a brief boil.
21. 21. Season the curry to taste with salt and pepper.
22. 22. Serve the rice on plates and top with the curry.
23. 23. Place the steamed peas over the rice.
24. 24. Garnish the dish with a few whole chive sprigs and serve.

Nutrition per serving

• kcal: 615
• Protein: 57 g · Fett/Fat: 27 g · Carbs: 35 g