Chicken with rice and curry

Chicken with rice and curry

Ingredients

• Chicken breast fillet 6 pieces
• Garlic 3 cloves
• Ginger 1 tablespoon
• Curry1 teaspoon
• Ground coriander 1 teaspoon
• Ground cinnamon teaspoon
• Salt to taste
• Onion 1 head
• Rice 200 g
• Chicken broth600 ml

Directions

1. Cut the fillet into small pieces. Finely chop the onion, garlic and ginger.
2. Heat 2 tablespoons of vegetable oil in a saucepan over high heat. In 2 runs, fry the chicken until golden brown, about 3 minutes per run. We transfer to a plate.
3. Reduce heat to medium, add onion and fry, stirring occasionally, for 5 minutes.
4. Add ginger, garlic and spices, fry, stirring occasionally, for 1 minute.
5. Put the rice in a saucepan and stir so that the oil covers each rice. We fry for another 1 minute.
6. Pour in water or broth, salt to taste.
7. Bring to a boil, reduce heat to low and cook, covered, until rice is cooked and all liquid is absorbed, about 25 minutes (time may vary depending on which type of rice you are using).
8. 5-7 minutes until cooked, put the fried fillets in a saucepan and stir.
9. Serve the dish hot, sprinkle with chopped herbs and add fresh salad.