🍽️ Chicken Paprika Curry with Rice

Name: Chicken Paprika Curry with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g long-grain rice (Parboiled); salt; 320 g chicken breast fillet; 1 tbsp coconut oil; 2 tsp red curry paste; 125 ml coconut milk; 100 ml vegetable broth; 2 red bell peppers; 20 g parsley (1 bunch); 2 tbsp soy sauce; 1 handful cashew nuts (25 g)

734 kcal · 30 min · 4 servings

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Ingredients

125 g long-grain rice (Parboiled)
salt
320 g chicken breast fillet
1 tbsp coconut oil
2 tsp red curry paste
125 ml coconut milk
100 ml vegetable broth
2 red bell peppers
20 g parsley (1 bunch)
2 tbsp soy sauce
1 handful cashew nuts (25 g)

Instructions

1. Cook the rice in two and a half times the amount of salted boiling water until done, following the package instructions.
2. Rinse the chicken breast fillet, pat it dry, and cut it into small pieces or strips.
3. Heat the oil in a pan. Add the curry paste and fry it for two minutes over medium heat while stirring. Pour in the coconut milk and stir until smooth. Stir in the broth and bring the mixture to a boil once.
4. Add the chicken meat to the coconut sauce and let it cook covered for five minutes over low heat.
5. Quarter the bell peppers, remove the seeds, wash them, and cut them into thin strips.
6. Wash the parsley, shake it dry, and pluck off the leaves.
7. Add the pepper strips to the curry in the pan and let them continue to cook for two minutes over low heat.
8. Divide the rice onto two plates. Season the curry with salt and soy sauce. Fold in half of the parsley. Serve the curry on the rice and sprinkle with the remaining parsley and cashew nuts.

Nutrition per serving

kcal: 734
Protein: 49 g · Fett/Fat: 29 g · Carbs: 67 g