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🍽️ Creamy Chicken Curry with Rice and Broccoli

707 kcal · 30 min · 4 servings

Creamy Chicken Curry with Rice and Broccoli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pat the chicken pieces dry with a kitchen towel.
  2. 2. Cut the meat into thin strips.
  3. 3. Peel the garlic clove and the ginger root.
  4. 4. Finely chop the garlic and ginger.
  5. 5. Place the chicken strips into a large bowl.
  6. 6. Add the chopped garlic and ginger to the bowl.
  7. 7. Pour one tablespoon of oil into the bowl.
  8. 8. Add one tablespoon of soy sauce.
  9. 9. Season with a pinch of salt and black pepper.
  10. 10. Add half a teaspoon of curry powder.
  11. 11. Mix everything well until the meat is evenly coated.
  12. 12. Wash the broccoli thoroughly under running water.
  13. 13. Cut off the hard stem at the bottom of the broccoli.
  14. 14. Separate the broccoli into small florets.
  15. 15. Wash the bell pepper thoroughly.
  16. 16. Cut the bell pepper in half lengthwise.
  17. 17. Remove the inside core with the seeds.
  18. 18. Cut the bell pepper into coarse cubes.
  19. 19. Cut the red onion in half lengthwise.
  20. 20. Peel off the outer layers of the onion.
  21. 21. Slice the onion into thin strips.
  22. 22. Place the rice into a pot.
  23. 23. Pour about 700 milliliters of salted water over the rice.
  24. 24. Bring the water and rice to a boil.
  25. 25. Reduce the heat to a medium setting.
  26. 26. Place the lid on the pot.
  27. 27. Let the rice cook for about 12 minutes.
  28. 28. Heat two tablespoons of oil in a pot or wok.
  29. 29. Set the heat to a high level.
  30. 30. Add the marinated chicken meat to the pan.
  31. 31. Fry the meat for about 4 minutes.
  32. 32. Turn the meat until it is golden brown.
  33. 33. Remove the chicken from the pan.
  34. 34. Place the meat onto a plate.
  35. 35. Leave the frying fat in the pot.
  36. 36. Add one tablespoon of oil to the hot frying fat.
  37. 37. Heat the oil on medium to high heat.
  38. 38. Add the broccoli to the pan.
  39. 39. Add the bell pepper cubes.
  40. 40. Add the onion strips.
  41. 41. Fry the vegetables for about 3 minutes.
  42. 42. Pour the coconut milk into the pan.
  43. 43. Bring the sauce to a boil.
  44. 44. Let the curry simmer for 4 to 5 minutes.
  45. 45. Let the sauce thicken until creamy.
  46. 46. Season the curry with salt.
  47. 47. Season the curry with pepper.
  48. 48. Add more curry powder if needed.
  49. 49. Add soy sauce to taste.
  50. 50. Return the fried chicken meat to the curry.
  51. 51. Let the meat warm up briefly in the curry.
  52. 52. Place the cooked rice onto the plates.
  53. 53. Pour the chicken curry over the rice.
  54. 54. Serve the dish immediately.

Nutrition per serving