Chicken breast with curry rice garnish

Chicken breast with curry rice garnish

Ingredients

• Sweet pepper 1/2 piece
• Chicken breast 1 piece
• Onions2 pieces
• Carrots 1 piece
• Tomatoes 1 piece
• Rice 1 glass
• Water 2 cups
• Salt to taste
• Ground black pepper to taste
• Red chilli to taste
• Curry powder 2 teaspoons
• Sour cream 1 tablespoon
• Garlic 2 cloves

Directions

1. Cut the chicken breast across the grain, holding the knife at a slight angle.
2. Beat off pieces of breast on both sides, seasoning with salt and black pepper. Then fry the pieces in a grill pan (no oil).
3. Fry 1 onion cut into half rings in vegetable oil. Add half the grated carrots to the onion, diced bell peppers and peeled tomatoes, and chili peppers to taste.
4. Combine fried chicken breast pieces with vegetables, add a spoonful of mayonnaise or sour cream (to your taste), add a little water, and simmer for 25-30 minutes under the lid.
5. In a bowl with thick walls (preferably a cauldron), fry 1 finely chopped onion and the remaining half of the grated carrots.
6. Rinse the rice well, combine with onions and carrots, pour 2 cups of boiling water and put on low heat, not forgetting to salt to taste.
7. Warm chopped garlic with vegetable oil in a pan, add 2 teaspoons of curry powder. The spices will begin to open up and give their aroma to the oil. Combine heated garlic and spices with rice.
8. Rice is cooked for 15-20 minutes. Remove the cauldron from the heat after the rice has absorbed all the water. Leave it to steam under the lid.
9. As a result, you will have a simple and delicious lunch with chicken breast and rice as a side dish.