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🍽️ Chicken Vegetable Curry with Rice

736 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp raisins
• 100 g rice
• 250 g carrots
• 250 g celery stalks
• salt
• pepper (from the mill)
• 1 tsp curry powder
• 300 g turkey breast fillet
• 4 tbsp ghee
• 150 ml vegetable broth
• 1 tbsp sauce thickener

Instructions

1. 1. Soak the raisins in lukewarm water.
2. 2. Put the rice in a pot with double the amount of salted water.
3. 3. Bring the water with the rice to a boil.
4. 4. Reduce the heat to the lowest setting.
5. 5. Cover the pot.
6. 6. Let the rice steam for about 20 minutes.
7. 7. Peel the carrots.
8. 8. Cut the carrots into small pieces.
9. 9. Wash the celery.
10. 10. Remove the tough fibers and ends from the celery.
11. 11. Cut the celery into pieces about 1 cm thick.
12. 12. Cut the chicken meat into bite-sized pieces.
13. 13. Heat 2 tablespoons of ghee in a pan.
14. 14. Sauté the prepared vegetables in the hot fat.
15. 15. Season the vegetables with salt and pepper.
16. 16. Pour in half a cup of water.
17. 17. Cover the pan.
18. 18. Cook the vegetables over low heat for about 10 minutes.
19. 19. Heat the remaining ghee in a separate pan.
20. 20. Fry the chicken meat while stirring for about 5 minutes.
21. 21. Stir the broth, thickener, and curry powder into the meat.
22. 22. Bring the sauce to a boil.
23. 23. Mix the meat sauce with the sautéed vegetables.
24. 24. Finally, adjust the seasoning of the curry sauce.
25. 25. Place the cooked rice on a plate.
26. 26. Top the rice with the meat and vegetable mixture.

Nutrition per serving

• kcal: 736
• Protein: 43 g · Fett/Fat: 32 g · Carbs: 67 g