🍽️ Paleo Chicken Curry with Rice

Name: Paleo Chicken Curry with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 2 pcs.; ginger, fresh 10 g; garlic cloves 2 pcs.; chili mix 1 pcs.; bell pepper, red 2 pcs.; olive oil 8 tbsp; curry powder 2 tsp; basmati rice 300 g; salt pinch; chicken breast fillets 600 g; tomatoes, pureed 400 g; coconut milk 400 ml; cilantro, fresh 10 g; pepper, black ground pinch

721 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 2 pcs.
ginger, fresh 10 g
garlic cloves 2 pcs.
chili mix 1 pcs.
bell pepper, red 2 pcs.
olive oil 8 tbsp
curry powder 2 tsp
basmati rice 300 g
salt pinch
chicken breast fillets 600 g
tomatoes, pureed 400 g
coconut milk 400 ml
cilantro, fresh 10 g
pepper, black ground pinch

Instructions

1. Cut the onions in half through the middle and remove the outer skins.
2. Peel the ginger and the garlic cloves.
3. Rinse the chili peppers under running water.
4. Cut the chili peppers in half lengthwise and remove the seeds.
5. Rinse the bell peppers under running water.
6. Cut the bell peppers in half.
7. Remove the stem and seeds from the bell peppers.
8. Place the onions, ginger, garlic, chili peppers, bell peppers, olive oil, and curry powder into a tall container or a food processor.
9. Blend the ingredients thoroughly until you have a smooth paste.
10. Put the rice and about 700 milliliters of salted water into a pot.
11. Bring the water with the rice to a boil.
12. Reduce the heat to low.
13. Cover the pot.
14. Let the rice cook for about 12 minutes.
15. Heat a pot over medium heat.
16. Add the prepared vegetable puree to the pot.
17. Let the puree sweat for about 5 minutes.
18. Rinse the chicken meat under running water.
19. Pat the meat dry with a kitchen towel.
20. Cut the chicken meat into cubes of about 2 centimeters in size.
21. Add the chicken pieces to the pot.
22. Add the pureed tomatoes to the pot.
23. Add the coconut milk to the pot.
24. Reduce the heat to low.
25. Let the curry simmer for about 10 minutes.
26. Rinse the coriander leaves under running water.
27. Shake the coriander dry.
28. Pluck the leaves off the stem.
29. Season the curry with salt and pepper.
30. Place the rice on the plates.
31. Pour the curry over the rice.
32. Sprinkle the dish with the fresh coriander leaves.

Nutrition per serving

kcal: 721
Protein: 46 g · Fett/Fat: 30 g · Carbs: 61 g